Mexican Popcorn Chicken, Halloumi & Garlic Rice

• Meanwhile, roughly chop tomato and baby leaves. • Drain sweetcorn. • Cut chicken thigh into 2cm chunks. Cut halloumi into 1cm-thick slices.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Meanwhile, combine Mexican Fiesta spice blend, a pinch of salt and a drizzle of olive oil in a second medium bowl. Add chicken and toss to coat. Set aside. TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.

• Add cornflour and the plain flour to the chicken and toss to coat. • Return frying pan to high heat with enough olive oil to coat the base of the pan. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it’s no longer pink inside.

• Meanwhile, to the bowl of charred corn, add tomato, baby leaves and a drizzle of white wine vinegar and olive oil. • Season to taste and toss to combine.