Chop the halloumi blocks into 2cm chunks. Trim the chilli and finely chop. Trim, peel, and grate the garlic and ginger.

Place a large frying pan on medium heat with 2 tbsp of oil. Once hot, add the halloumi and sear on all sides until golden, 5-8 mins. Set your halloumi aside afterwards.

Add 60g of spinach into a blender with the yoghurt and 20ml of water, blend until completely smooth.

Add another tbsp of oil into the now-empty frying pan on medium heat. Tip the garlic, ginger and chilli into the hot oil, season with salt and cook stirring for 2-3 mins. Add the garam masala and ½ tsp of black pepper through, cook for 1 min.

Add the spinach, a handful at a time, into the spiced mixture and cook until wilted, 4-5 mins. Then, add the frozen peas and cook until hot, 2-3 mins. Remove from the heat then stir in the blended spinach yoghurt. Add the halloumi back in and season with salt, pepper and lemon juice.

Cook the rice according to package instructions. Serve the rice and the super green spiced halloumi with lemon wedges on the side.