Fill and boil your kettle. Pop the skewers into a glass or bowl and cover with cold water, then set them aside to soak. This will help stop them catching and burning when you grill the skewers.

Rinse the rice with cold water, then tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and simmer for 20-25 mins till the water has been absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5-10 mins to steam and finish cooking the rice.

While the rice is cooking, pour the teriyaki sauce into a mixing bowl. Grate in the lime zest and squeeze in the juice from 1 half. Add 1 tbsp oil and stir to mix.

Drain the halloumi and chop it into bite-sized pieces. Add the halloumi to the mixing bowl and stir to coat it in the teriyaki marinade.

Trim and peel the red onion then slice it into 8 wedges. Halve the peppers and scoop out the seeds and white pith. Roughly chop the peppers. Trim the ends off the courgette and thickly slice it. Add all the veg to bowl with the halloumi and stir to coat.

Preheat your grill to high. Line a baking tray or grill pan with foil, and if you have a grill rack, set that on the tray. Thread the halloumi and veg onto the skewers and place them on the rack or tray. If you have any extra veg, add it to the tray around the skewers. Spoon over any remaining marinade. Slide the skewers under the grill and cook for 8 mins till golden brown.

While the veg cook, toss the salad leaves with ½ tbsp olive oil and a pinch of salt and pepper. Slice the remaining lime half into wedges.

Fluff the rice up with a fork and divide it between 2 warm plates. Top with the salad and the teriyaki skewers. Serve with the lime wedges on the side for squeezing.