For the crispy rice –

• 2 cups of cooked rice (or 3/4 cup uncooked long-grain rice)
• 1 tablespoon harissa paste
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt

For the chicken –

• 1lb/500g chicken thighs, boneless, skinless and free-range
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon salt

• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 3 garlic cloves, crushed

For the salad –

• 100g/4oz halloumi cheese, diced
• 1 cucumber, diced
• 300g/10oz tomatoes, diced
• 2 scallions (spring onions), finely chopped
• 1 red onion, finely diced
• Handful of flat-leaf parsley, chopped

For the garlic tahini dressing –

• 1/2 cup tahini
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 2 garlic cloves, crushed
• Water, to thin