Peel and thinly slice the red onion. Chop the chili. Dice the tomato. Peel and grate the garlic (or use a garlic press). Grate the zest of one lime and cut the lime in half. Slice the halloumi cheese. Drain the corn in a sieve.

Cook the rice in salted water for 10–15 minutes.

In a bowl, mix the tomato, the juice of one lime, 2 tsp olive oil, and salt and pepper.

Heat a small amount of oil in a pan. Add the red onion and chili, and sauté for 5–6 minutes. When the onion is soft, add the garlic and corn, and cook for another minute.

Add 100 ml water and vegetable stock to the pan, heat for a few minutes, then stir in the cooked rice. Remove the pan from the heat, season with lime zest, and adjust salt and pepper if needed.

In a separate pan, heat a little oil. Fry the halloumi slices over medium heat for 2–3 minutes per side, until golden and slightly melted. Remove the pan from the heat and let it cool for a few seconds. Add honey and the juice of the remaining lime to the pan, and glaze the halloumi on both sides.

Serve the honey-lime glazed halloumi with corn, rice, and Greek yogurt. Enjoy your meal!