Tikka Halloumi Skewers

Cut the halloumi into 2cm chunks. In a bowl, mix ¼ of the yoghurt with the tikka masala paste, a drizzle of olive oil, and a pinch of salt and pepper. Toss in the halloumi to coat, then set aside to marinate.

Slice the courgette into 3cm-thick rounds. Set aside for threading onto skewers later.

Rinse the basmati rice, then cook it in a pan of salted boiling water according to the packet instructions. Drain and fluff with a fork once cooked.

Halve the cucumber lengthways and finely chop. Peel and finely slice the red onion. Slice the red chilli. Pick the mint leaves and roughly chop.

In a bowl, toss together the cucumber, onion, chilli, mint, and pomegranate seeds. Squeeze over the juice of ½ a lime and season with salt and pepper. Cut the remaining lime half into wedges.

Thread the marinated halloumi and courgette onto skewers. Air fry at 200°C for 15 mins until golden and slightly charred, turning halfway. If using mango chutney (optional), stir it through the remaining yoghurt now and season to taste. If not, just season the yoghurt with salt and pepper.

Divide the rice between plates. Top with the herby pomegranate salad and the skewers. Serve with the lime wedges and a dollop of the seasoned yoghurt.