Cranberry, chilli & maple-glazed halloumi

Put ½ tbsp olive oil in a small pan over a medium heat. Add the chilli and fry for 30 seconds, then add the cranberries, orange juice and 70ml water. Simmer over a low heat for 10 minutes. Add the maple syrup and simmer for a further 10 minutes.

Put the remaining 1 tbsp oil in a small frying pan over a medium-high heat, then add the halloumi and fry for 2 minutes or until golden on the base. Flip and fry for another 2-3 minutes until it’s beginning to soften in the middle, then add the cranberry glaze and cook for another 2 minutes, basting with a spoon. Carefully transfer the halloumi from the glaze to a chopping board and slice.

Meanwhile, microwave the rice according to pack instructions. Stir through the chopped mint, then divide between plates. Top the rice with the sliced halloumi and spoon over the cranberry glaze. Finish with the mint leaves and chopped almonds.