Method
Step 1
Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Step 2
Heat a few glugs of oil in a pan on medium heat and cook the onion for about 5 or 6 minutes until translucent and lightly browned, stirring often. Add the raisins and Moroccan spice and sauté for another minute. Add the cooked rice and chickpeas and stir until heated through - about 3 or 4 minutes.
Step 3
Melt the butter in a large frying pan over medium heat. Fry the haloumi slices for 2 minutes each side until lightly browned.
Step 4
To serve, divide the chickpea pilaf between the plates. Top with haloumi drizzled with a little lemon juice and scatter with coriander and pistachios.