Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pan or skillet with a lid over a medium heat. Add the chopped red onion and cook for 5-7 minutes, stirring occasionally, until it has softened and is translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant.

Toast the Rice: Add the rinsed long-grain rice to the pan. Stir continuously for about 1-2 minutes to toast the grains lightly. This step is crucial for developing a nutty flavour and ensuring the rice grains remain separate. I find this simple action makes a huge difference to the final texture.

Add Liquids and Vegetables: Pour in the hot vegetable stock and bring the mixture to a simmer. Stir in the chopped roasted red peppers, sun-dried tomatoes, and Kalamata olives. Season with a little salt and freshly ground black pepper.

Simmer the Rice: Once simmering, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15 minutes. Try not to lift the lid during this time, as you want to trap the steam to cook the rice properly.

Wilt the Spinach and Rest: After 15 minutes, remove the pan from the heat. Take off the lid, scatter the baby spinach over the top, and immediately place the lid back on. Let the pan stand, off the heat, for a further 5-10 minutes. The residual heat will wilt the spinach and allow the rice to finish steaming to perfection.

Prepare the Halloumi: While the rice is resting, heat a separate non-stick frying pan over a medium-high heat. Pat the halloumi slices dry with a paper towel. Fry the halloumi for 2-3 minutes per side, without any oil, until it’s beautifully golden-brown and crisp on the outside.

Finish and Serve: Fluff the rice and spinach mixture with a fork. Stir through the fresh lemon juice. Divide the Mediterranean rice among four bowls. Top each bowl with the fried halloumi slices, a generous crumble of feta cheese, and a sprinkle of fresh chopped parsley. Serve immediately.