Make this spicy cauliflower, spinach and halloumi rice for a speedy, vegetarian supper. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding halloumi spinach for the final 2 mins. Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi, cook for a further 5 mins, then add the garlic, ginger, turmeric and curry powder, and cook for 1 min more.

Stir through the rice, cauliflower and spinach to warm everything through, adding 1 tbsp water if it looks a little dry. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for an easy lunch or starter. Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well.

Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well. Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.