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

While the onion fries, fill and boil your kettle. Dice the tomato to match the onion. Peel and crush or grate the garlic. Roughly chop the parsley leaves and 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, lemon zest, half the parsley and half the grated halloumi to the pan. Stir in 1 tsp ground cumin, the raisins, rice and stock.

Bring to the boil, then pop on a lid, turn the heat down and simmer for 10 mins. The stock won't be completely absorbed after 10 mins, but once your timer goes off turn the heat off. Let the pan sit, lid on, for 10 mins to finish cooking the pilaf.

Meanwhile, warm a dry frying pan on a medium heat. Tip in the flaked almonds and toast them for 2-3 mins. Tip the toasted almonds out of the pan into a bowl and set aside.

Whisk 1 tbsp olive oil with the juice from half the lemon and a pinch of salt in a large bowl. Add the rocket and toss together.

Fluff the pilaf with a fork, fishing out the cinnamon stick and cardamom pods if you spot them. Taste the pilaf and add a little lemon juice if needed. Stir in the remaining halloumi and parsley, along with the toasted almonds. Serve the pilaf with lemon wedges and the rocket salad on the side.