FRY & SIMMER Boil a full kettle. Dilute the stock with 700ml of boiling water and set aside. Place a pan (large enough for the paella) over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes. Add the grated garlic, the NOMU rub, and ½/ the drained peppers. Fry until fragrant, 1-2 minutes (shifting occasionally).

Stir through the risotto rice until combined, 1-2 minutes. Mix through the cooked chopped tomatoes and slowly add in the diluted stock. Bring to a boil, reduce the heat to low, and gently simmer until the rice is al dente and all the stock has been absorbed, 15-20 minutes.

TOASTY & NUTTY Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally).

Remove from the pan and set aside.

ZESTY PEAS Once the paella is cooked, add ½ the lemon juice (to taste and season. Remove from the heat and stir through the peas. Cover with tinfoil and allow the paella to steam, 5-8 minutes.

GOLDEN HALLOUMI Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Drain on paper towel and cut into bite-sized pieces.

SOME FRESHNESS In a bowl, combine the rinsed green leaves, 10ml of olive oil, the remaining lemon juice, and seasoning.

INDULGE Dish up your veggie paella. Scatter over the golden halloumi and serve the dressed leaves alongside. Garnish with the remaining peppers and the toasted almonds. Enjoy!