Heat a wok over a high heat for 30 seconds and add the original rapeseed oil. 

 

After 30 seconds add the prawns and cook for about 3-4 minutes, stirring constantly. 

 

Take the prawns from the wok, sprinkle with the lime juice and keep warm. 

 

Cook the rice noodles according to the instructions on the packet. 

 

Warm the chilli oil in a small saucepan for a couple of minutes and divide the noodle between 4 bowls, topping them with the warm prawns. 

 

Pour over the warm chilli oil, to taste and garnish with wedges of lime and the fresh coriander.

​

Cut the halloumi cheese into thin slices, dip into the beaten egg and coat in parmesan cheese. 

 

Add the original oil to a pan over a medium heat and cook until golden brown. 

 

Arrange the salad leaves and chopped tomatoes on 4 plates and divide the cheese slices equally between the plates. 

 

To finish, drizzle the chilli oil over the salad and halloumi.

​

Pre heat the oven to 200C/400F/Gas mark 6 

 

Cut the chicken into 2 cm cubes and add to a large roasting tin with the chopped red onion, cherry tomatoes halved, chickpeas and the chilli oil. Season well and put in the oven for 10 minutes.

 

Add the two stock cubes to 600ml of boiling water

 

Stir the couscous into the roasting tin, followed by the stock, lemon zest and juice and put back into the oven and cook for 15-20minutes until the stock has been absorbed and the chicken is cooked through

 

Stir through the chopped coriander and mint.

 

Serve and enjoy!

​

​