Crispy Cornflake Halloumi & Gochujang Glaze

Cook the rice

• Cook the rice according to the packet instructions.
• Thinly slice the baby spinach and stir it through the rice.

Make the halloumi bites

• While the rice is cooking, pat dry the halloumi and cut it into strips. Tip the cornflakes into a bowl or shallow plate, crush them with your hands into small pieces.
• Put the flour in one shallow bowl and season with salt and pepper. Beat the egg in another bowl and place the cornflakes in a third bowl.
• Coat each halloumi strip with the flour mixture and pat off any excess, then dip it in the beaten egg. Press the halloumi into the cornflakes until well covered. Repeat until all the halloumi strips are coated.
• Preheat the air fryer to 200°C. Spray the halloumi lightly with cooking oil spray and air fry for 6 - 7 minutes, flipping halfway through, until golden and crispy.

Make the gochujang glaze

• In a small saucepan combine the honey, gochujang, and soy sauce. Add a splash of water to loosen the sauce. Heat for a couple of minutes until the glaze is sticky and shiny.

Plate Up

• Serve the rice with the cornflake halloumi, drizzled with the gochujang glaze. Tuck in and enjoy!