Mexican Rice & Double Haloumi Bowl

• While the rice is cooking, add haloumi to a medium bowl and cover with water to soak. • Slice kernels off corn cob. • Finely chop tomato and cucumber. • Roughly chop coriander. • Thinly slice long chilli (if using).

• Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl. • To the bowl with corn, add tomato, cucumber, coriander and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.

TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.

• Drain haloumi and pat dry with paper towel. • Cut haloumi into 1cm-thick slices.

• When the rice has 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat and add a drizzle of honey, turning haloumi to coat.