For the spicy rice, heat the olive oil in a large saucepan. Add the sliced spring onions and chopped red peppers and soften for 2-3 minutes. Add the tomato puree, cook for a further minute then add the rice and enough water to loosen it - 200ml should do. Stir in the smoked paprika and cook until heated through - around 7-9 minutes (stir often so that the bottom doesn't catch).

For the chicken pittas, sprinkle the smoked paprika over the chicken along with some salt and pepper. Heat a griddle pan over a high heat, then add the olive oil. When hot, add the chicken and cook for 10 minutes, stirring often, until cooked through.

To serve, slice the pittas and stuff with chicken, finely sliced halloumi and salad. Serve with the rice on the side. Amazing!