In a pan add the rice, the bouillon powder and 750ml boiling water. Bring to the boil, reduce heat and cover for 20-25 minutes until the liquid is absorbed and the rice tender. Dry the halloumi with kitchen paper, slice into 12 and sprinkle with half the zaatar.
Heat half the oil in a frying pan and fry the halloumi, spiced-sides down for 2-3 minutes until golden. Turn and cook for 1 minute. Set aside. Heat the remaining oil and fry the onion to soften, add the garlic and the mint, with the remaining zaatar. Season.
Stir the spinach into the rice until wilted. Tip the mixture into the frying pan. Scatter over the peach slices and top with halloumi, heat through before serving.
Sweet, fruity flavours are delicious with the saltiness of halloumi. Try fresh nectarines instead, or when not in season, dried apricots or figs.