Step 1

Preheat oven 180°C. Combine oil, tomatoes and cumin seeds on a large baking tray. Bake for 15 mins or until tomatoes begin to collapse. Pour the pan juices in a small bowl.

Step 2

Combine mince, garlic and chopped coriander in a large bowl. Season. Roll tablespoons of the mince mixture into balls. Heat a large non-stick frying pan over medium-high heat. Cook meatballs, turning often, for 10 mins or until well browned and cooked through. Transfer to a plate. Cover to keep warm.

Step 3

Heat a chargrill on medium. Cook the haloumi on the grill for 2 mins each side or until charred.

Step 4

Meanwhile, heat the rice mixture following packet directions. Divide rice mixture among serving bowls. Top with meatballs, tomatoes, haloumi and zucchini. Stir the extra oil, vinegar and ground cumin into the reserved pan juices in the bowl. Drizzle over the haloumi mixture. Sprinkle with mint and coriander leaves to serve.