Fried halloumi with warm harissa, rice and chickpea salad

Method

1. Put the flour on a large plate and season with salt and pepper. Toss the halloumi in the flour to coat, shaking off any excess.
2. Heat 1 tbsp olive oil in a frying pan over a medium heat. Add the harissa spice mix and spring onions and fry until soft. Add the rice pouch and chickpeas, breaking up the rice with a wooden spoon, then cook for 3 minutes until the rice is piping hot. Remove the pan from the heat and toss through most of the parsley with the lemon juice, salt, pepper and a drizzle of olive oil.
3. Heat the remaining 1 tbsp olive oil in a large, shallow frying pan and fry the halloumi until golden on both sides (you may need to do this in batches). Drain on a plate lined with kitchen paper.
4. Pile the rice and chickpea salad onto 4 serving plates, then top each with halloumi, a dollop of the seasoned yogurt, parsley and a lemon wedge.