Leftover Miso-Glazed Halloumi & Butternut Squash

Trim and thinly slice 2 green onions, separating the white and green parts. Wash 50 g baby spinach and pat it dry.

Place 150 g leftover sushi rice in a small saucepan with 1 tbsp water. Cover with a tight-fitting lid and place over low heat for 5 to 6 minutes, steaming until the rice is hot and fluffy.

While the rice heats, warm 1 tbsp vegetable oil in a medium non-stick skillet over medium-high heat. Swirl the pan to ensure the oil fully coats the entire bottom surface, creating a thermal bridge to prevent the leftover glaze from burning.

Add 200 g leftover halloumi cheese and 400 g leftover butternut squash to the hot skillet in a single layer. Sear without moving for 3 minutes to allow the edges to recrisp and caramelize, then gently flip and sear for another 2 to 3 minutes.

Reduce the heat to low, add the white parts of the sliced green onions and 50 g baby spinach to the skillet, and toss gently for 1 minute until the spinach is just wilted.

Divide the steamed sushi rice between two serving bowls. Top with the crisped halloumi, caramelized squash, and wilted spinach. Garnish with the green parts of the green onions and 1 tsp toasted sesame seeds.