Jamaican Jerk Halloumi & Zesty Rapid Rice

• Meanwhile, roughly chop tomato and baby spinach leaves. Zest lime to get a pinch, then slice into wedges. Drain sweetcorn (see ingredients). Cut halloumi into 1cm-thick slices. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Transfer charred corn to a large bowl. Add tomato, baby spinach, a drizzle of olive oil and a generous squeeze of lime juice. Toss to combine and season with salt and pepper. TIP: Cover the pan with a lid if the corn kernels are "popping" out!

• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add halloumi and turn to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. • Remove pan from heat and add mango chutney with a splash of water. Gently turn halloumi to coat TIP: The spice blend will char a little in the pan, don’t worry, this adds to the flavour