[Global Inspiration Session] Halloumi & Middle Eastern Mujara Rice Bowl

• In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half of the garlic and ras el hanout until fragrant, 1-2 minutes. • Add basmati rice, lentils, vegetable stock powder and the water. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, in a large frying pan, heat a drizzle of olive oil and the remaining garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek yoghurt to garlic oil mixture and combine. Season to taste and set aside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to bowl.

• Drain haloumi and pat dry. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • In a medium bowl, combine tomato, cucumber, a drizzle of vinegar and olive oil. Season to taste.