Tip the rice into a large bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy. Drain and rinse under cold water. Set aside.

Peel and dice the onion. Warm a large pan over a low heat for 1 min. Add 1 tbsp olive oil, the onion, cinnamon stick and cardamom pods. Season with a pinch of salt. Gently fry for 8-10 mins, till the onion is soft and translucent. Stir every so often.

While the onion fries, finely dice the tomato to match the onion. Peel and crush or grate the garlic. Pick the parsley leaves from their stalks. Set the leaves to one side. Chop the stalks. Coarsely grate the halloumi. Finely grate the zest from the lemon. Crumble the stock cube into a heatproof jug, pour over 500ml boiling water and stir to dissolve.

Add the tomato, garlic, parsley stalks, lemon zest and half the grated halloumi to the pan. Stir in 1 tsp ground ginger, the raisins, rice and stock.

Bring to the boil. Pop on a lid. Turn down to a gentle simmer and cook for 10 mins. The stock won't be completely absorbed after 10 mins, but once your timer goes off turn the heat off. Don't take off the lid, and let the pan stand for 10 mins. This will finish cooking the pilaf.

While the pilaf is resting, warm a dry frying pan over a medium heat. Tip in the flaked almonds and toast for 2-3 mins. Tip the toasted almonds out of the pan into a bowl. Set aside.

In a mug or small bowl, whisk 1 tbsp olive oil with 1 tbsp red wine vinegar and a pinch of salt. Pop the rocket into a bowl and toss with the dressing.

Fluff up the pilaf with a fork, fishing out the cinnamon stick if you spot it. Cut the lemon into quarters and squeeze 2 of them over the pilaf. Stir in the remaining halloumi. Roughly chop the parsley leaves and add them, along with a the toasted almonds. Serve the pilaf with the lemon wedges and the salad on the side.