Caribbean Coconut Halloumi & Kidney Bean Curry

• While the rice is cooking, cut capsicum into bite-sized chunks. Finely chop cucumber. Cut lime into wedges. 
• Drain and rinse red kidney beans. Drain pineapple slices (see ingredients).
• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices.

• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a chopping board and roughly chop.

• Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook capsicum until tender, 4-5 minutes.
• Add mild Caribbean jerk seasoning, a pinch of chilli flakes (if using), the remaining garlic and tomato paste and cook until fragrant, 1 minute.
• Add red kidney beans, cooked halloumi, coconut milk, vegetable stock powder and a splash of water. Reduce heat to medium and simmer until slightly
thickened, 2-3 minutes. Season to taste.

• Meanwhile, combine charred pineapple, cucumber, a squeeze of lime juice and a drizzle of olive oil in a medium bowl. Season.