Finely grate the garlic clove into a mixing bowl, add the juice of one of the lemons and set aside. Cut the blocks of halloumi into 6 slices.

Meanwhile, heat the grill to high. Tip the cumin seeds and coriander seeds into a dry pan. Place over a medium-high heat and toast until the seeds are fragrant, 1-2 mins. Then, tip into a pestle and mortar and roughly crush, add to the lemon mixture.

Add the seeds to the dry pan and toast until popping, 2-3 mins, then tip onto a plate and set aside.

Halve the chicory lengthways and drizzle with 1 tbsp of olive oil, season with salt and pepper and slide under the grill. Grill until tender and starting to lightly char, 5-6 mins.

Re-use the frying pan, and place it on medium heat with 2 tbsp of olive oil. Once hot, add the halloumi and cook on both sides until golden, 3-5 mins.

Meanwhile, cook the rice according to the package instructions, then tip it into the mixing bowl with the lemon and garlic. Add 2 tbsp of olive oil and the toasted seeds. Finely chop most of the herbs and add. Season well and toss.

Pile the rice into bowls, top with the chicory and halloumi. Top with the remaining herb leaves. Cut the remaining lemon into wedges and serve on the side.