
Tip the crushed coriander seeds into a small jug with the harissa paste, lemon zest and juice, olive oil, and honey. Season with salt and pepper, then whisk to combine.
Heat the rice and grains blend according to the pack instructions, then tip into a bowl and mix in half of the harissa dressing.
Heat a frying pan over high heat, add the halloumi slices, and cook for 1 minute on each side until golden. Transfer to a plate.
Mix the cherry tomatoes, sugarsnap peas, and watercress with the grains. Divide the mixture between 2 plates.
Top each plate with the cooked halloumi slices and drizzle over the remaining dressing to serve.




