Step 1

Place rice in a medium saucepan with 2 1/4 cups water. Bring to the boil, reduce heat and simmer, covered, for 15 - 20 minutes until water is fully absorbed and rice is tender. Set aside to cool.

Step 2

Cook frozen vegetables according to packet instructions and set aside to cool.

Step 3

Meanwhile, make the dressing by combining all the ingredients in a small jar and shaking well.

Step 4

Place cooled rice in a large bowl with vegetables, corn, parsley, onion and cranberries. Pour over dressing and toss well. Place on a serving dish.

Step 5

Heat olive oil in a non-stick frypan and add haloumi slices. Cook for 2 - 3 minutes, turning often, until golden and oozy. Place on top of the rice salad. Serve with lemon wedges on the side.