Barbecued Halloumi With Sweet Chilli Glaze Recipe

Ingredients

• 1 pouch Tilda Peri Peri rice
• 1 tsp red wine vinegar
• 2 tsp olive oil
• 15g capers, drained and roughly chopped
• 300g cherry tomatoes on the vine, cut into quarters
• A small mixed handful of fresh coriander and basil, roughly chopped
• 1/2 medium red onion, finely sliced
• 250g 30% reduced fat halloumi cheese, cut into 1cm slices
• 1 tbsp sweet chilli sauce, warmed for 10 seconds in the microwave until runny if needed