Servings: serves 2

250-300g cooked, cooled white rice (150g uncooked weight, or use a pouch) 250 to 300g cooked, cooled white rice (150g uncooked weight, or use a pouch)
1/2 cucumber, finely sliced ½ cucumber, finely sliced
2-3 spring onions, finely chopped 2 to 3 spring onions, finely chopped
Small handful of mint leaves, finely sliced Small handful of mint leaves, finely sliced
Small handful of dill, finely chopped (about 2 tbsp worth) Small handful of dill, finely chopped (about 2 tbsp worth)
1 garlic clove, crushed or grated 1 garlic clove, crushed or grated
100g Greek yogurt 100g Greek yogurt
1 tbsp extra virgin olive oil 1 tbsp extra virgin olive oil
Juice of a small lemon Juice of a small lemon
1 block of halloumi (200-220g) 1 block of halloumi (200 to 220g)
Pomegranate seeds Pomegranate seeds

In a bowl mix the rice, cucumber, spring onion, mint, dill, garlic, Greek yogurt and olive oil.
Mix and season with salt and pepper and add the lemon.
Mix and taste test, adjusting seasoning to taste (bear in mind the halloumi is salty).
Grate the halloumi. You will need to hold it quite tight, and some bits might crumble but that’s fine.
Heat a frying pan to a medium to hot temperature. If you’ve got a good non-stick pan you barely need any oil. If your pan isn’t so great, use a little oil, maybe 1 to 2 tablespoons.
Add the halloumi and stir regularly. It will go a little watery before it drys out and crisps up, so bear with it.
Top the halloumi on the rice and finish with pomegranate seeds.

Yum  Yum