Wild Rice, Roasted Grape and Halloumi Salad

If you’re not a fan of halloumi, swap for shredded cooked chicken or flaked smoked mackerel. Leftovers will keep well in the fridge for a day.

Hands-on time 30min, plus steaming and cooling. Cooking time about 30min. Serves 4 5min. Tip on to a tray or large plate and spread out to cool quickly.

2 Meanwhile, preheat oven to 200°C (180°C fan) mark 6. In a small non-stick roasting tin, toss the grapes, ½tbsp balsamic vinegar, the thyme and plenty of seasoning. In a separate small, non-stick baking tray, toss the halloumi and ½tbsp oil. Roast both in the oven for 20min, or until the grapes are soft and some of their juices have escaped, and the halloumi is golden.

3 Drain any juices from the grape roasting tin into a large, shallow serving bowl and whisk in the remaining 1½tbsp balsamic vinegar, 3½tbsp oil and plenty of seasoning. Add the cucumber and the cooled rice. Mix to coat, then gently mix in the salad leaves. Check seasoning.

4 Top with the roasted grapes and halloumi. Serve.

PER SERVING 572cals, 22g protein, 28g fat (13g saturates), 56g carbs (15g total sugars), 4g fibre  225g brown basmati and wild rice mix

 375ml vegetable stock

 250g seedless red grapes  2tbsp balsamic vinegar

 4 thyme sprigs, leaves picked and roughly chopped

 250g halloumi, cut into 1cm cubes  4tbsp extra virgin olive oil  1 medium cucumber, halved, deseeded and finely sliced  140g soft salad mix, we used lamb’s lettuce and ruby chard 1 Rinse rice thoroughly under cold water, then drain. Tip into a medium pan (that has a lid) and add the stock. Bring to a simmer over medium heat, stir, then cover and reduce heat to low. Cook for 25min, then remove from heat (leave lid on) and set aside to steam for