a) Boil a half-full kettle.

b) Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.

c) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the green beans, then cut into thirds.

b) Heat a drizzle of oil in a large saucepan on high heat.

c) Once hot, add the pepper and fry until charred, 5-6 mins. Continue to stir while it cooks. Halfway through frying, add the green beans to the pan.

d) Meanwhile, cut the lime into wedges.

a) Stir the gochujang paste into the pan and fry for 1 min.

b) Add the coconut milk, soy sauce and sugar (see pantry for amount). Stir together and bring to a boil. Reduce the heat and simmer until slightly thickened, 3-4 mins.

c) Season with salt and pepper. Stir in a squeeze of lime juice.

d) Remove from the heat and cover with a lid or foil to keep warm.

a) Meanwhile, remove the halloumi cubes from the cold water. Pop them onto a plate lined with kitchen paper and pat them dry.

b) Heat a drizzle of oil in a frying pan on medium-high heat.

c) Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

a) Once the halloumi has fried, squeeze over some lime, add the honey (see pantry for amount) to the pan and stir to coat the halloumi pieces in the honey and lime.

a) When ready, share the rice between your serving bowls.

b) Spoon over the gochujang coconut curry.

c) Top with the glazed halloumi.

d) Serve with any remaining lime wedges for squeezing over.