Creamy Coconut & Haloumi Tikka with Green Rice & Cashews

Steps

1. Bring a medium pot of salted water to the boil with the lid on (see tip).
2. Thinly slice bok choy and set aside. Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Add peas to pot and cook for a further 2 minutes, until tender. Drain well, return to pot with spinach and bok choy and season to taste with salt. Cover and keep warm.
3. Dice haloumi and toss in a medium bowl with first measure of tikka masala spices, until well coated.
4. Heat oil in a medium, non-stick fry-pan on medium heat. Cook haloumi for 4-5 minutes, turning often, until golden all over. Remove haloumi from pan and reserve pan.
5. Return reserved pan to medium heat with oil. Add butter curry paste, remaining tikka masala spices and tomato paste and cook for 1 minute, stirring, until fragrant. Add coconut milk and a pinch of salt and simmer for 2-3 minutes, until slightly thickened. Add haloumi to pan and toss to coat. Season to taste with salt (see tip).
6. Peel cucumber into ribbons and pick mint leaves.
7. Rice topped with haloumi, cucumber, cashews and mint.