1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Peel and grate ginger. Whisk together with 3 tbsp vinegar, 1 tsp honey and 3 tbsp olive oil. Season with salt and pepper.

3. Peel oranges, quarter and slice. Slice spring onions, deseed and slice cucumber. Grate beetroot. Set aside with rocket.

4. Heat a frypan over medium-high heat. Toast seeds for 3-4 minutes, or until golden. Remove and set aside, reserve pan.

5. Slice halloumi and coat with 3 tsp ground coriander. Reheat frypan with 1 tbsp oil over medium-high heat. Cook halloumi for 3-4 minutes on each side, or until cooked through.

6. Toss rice, salad (excluding beetroot), dressing and seeds together. Adjust season to taste. Divide between plates. Top with halloumi and dot with beetroot to serve.

Notes:
Add the beetroot at the end to prevent staining the salad.

black rice 1 packet (300g)
ginger 30g
Oranges 2
Spring onions 1/4 bunch *
Lebanese cucumber 1
Beetroot 1
Rocket leaves 1/2 bag (100g)
Seed mix 1/2 packet (40g)
Halloumi cheese 2 packets

From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar, ground coriander, honey