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.