Preheat your oven to 200°C/180°C fan-forced.

Begin by giving the brown rice a thorough rinse. Afterward, halve the cherry tomatoes, finely slice the red onion, roughly chop the roasted almonds and parsley, and slice the haloumi. And, of course, ensure the baby spinach is washed and ready for use.

In a medium saucepan, combine the brown rice and water, then bring it to a boil. Once it reaches a rolling boil, cover the saucepan with a lid and lower the heat to medium.

Allow it to simmer, covered, for about 25-30 minutes or until the rice turns tender. Once cooked to perfection, drain the rice and gently transfer it to a medium-sized bowl.

While the rice is cooking, prepare the cherry tomatoes by placing them on a lined oven tray. Toss them in half of the olive oil and balsamic vinegar, then season with salt and pepper. Roast in the oven for 25-30 minutes, or until they become tender and beautifully roasted.

In a medium frying pan, heat the remaining olive oil over medium heat. Add the red onion and cook, stirring, for about 3 minutes until it becomes soft. Add the baby spinach and cook, stirring, for 1-2 minutes or until it wilts. Transfer the contents of the pan to the bowl with the brown rice.

Combine the roasted cherry tomatoes with the brown rice mixture, adding the roasted almonds and parsley. Season the salad to taste with salt and pepper.

Using the same medium frying pan, heat it over medium-high heat. Add the halloumi slices and cook for 1 minute on each side, or until they turn golden and slightly crispy.

To serve, divide the brown rice salad between bowls and top it with the seared halloumi slices.

Get ready to enjoy a colorful, flavorful, and nutritious meal that's as easy to make as it is delicious. Bon appétit!