Mexican Rice & Double Glazed 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.

• Heat a large frying pan over high heat. Cook corn kernels 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.