Marinated Halloumi Summer Bowl With Spicy Pico De Gallo

Place a saucepan full of water to the boil. Chop the halloumi into 2cm chunks and finely chop half the parsley. Place a frying pan on a medium-high heat with a drizzle of oil. Once hot, add the halloumi and cook until golden on all sides, 5-7 mins. Transfer to a bowl, with the zest of half a lemon, chopped parsley, plenty of freshly cracked black pepper and 20ml of olive oil, set aside to marinate.

Once the water is boiling, gently drop the eggs in and cook until very soft, 5 mins. Drain and run under cold water until cool to the touch. Remove the shell and place the eggs into a blender with the remaining parsley, zest of 1 lemon and 20ml of olive oil. Blend until smooth, season with salt, pepper and lemon juice. Add a spoonful of water to loosen.

Meanwhile, finely dice onion, drain and thinly slice the peppers. Drain and rinse the black beans. Add 2 tbsp of onion into a small bowl, set aside. Tip the rest of the onion into a large bowl with the peppers, beans and lentils.

Dice the tomatoes, mince the jalapeños, and finely chop the coriander. Add into the small bowl with the onions, season with salt, pepper, lemon juice and 2 tbsp of olive oil.

Cook the rice according to package instructions and tip into the peppers.

Share the rice between bowls, top with the marinated halloumi, a drizzle of creamy dressing, a spoonful of pico de gallo and some pumpkin seeds.