Some orzo goodness

Preheat oven to 200°C (400°F). Peel and halve carrots lengthwise, toss with olive oil, cumin, smoked paprika, salt and pepper, then roast on a baking tray for 25–30 minutes until caramelised and tender. While carrots roast, cook the orzo in seasoned vegetable stock according to package instructions until just al dente. Drain and toss lightly with a drizzle of olive oil to prevent sticking. Make the green herb sauce: blend coriander, parsley, garlic, green chilli, lemon juice, tahini, and 2–3 tbsp olive oil together until smooth. Season with salt and thin with a splash of water if needed to reach a pourable consistency. Slice halloumi into thick planks (about 1cm). Heat a dry cast-iron or non-stick pan over high heat. Sear halloumi 2–3 minutes per side until deeply charred and golden. Warm the cooked orzo in the pan with a splash of stock or water over medium heat, stirring to loosen. Plate the orzo as a base in each bowl. Arrange roasted carrots and charred halloumi on top. Generously spoon the green herb sauce over everything, scatter pomegranate seeds across the dish, and finish with fresh coriander leaves. Serve immediately. Tip: For the deepest char on the halloumi, make sure to pat it completely dry before searing — any moisture will cause steaming rather than caramelisation, and you'll lose that beautiful crust.