Onion, chopped 1
Red Pepper, chopped 1
Mint, chopped 1 bunch
Chermoula Spice Blend 1 tsp
Freekeh 13) 100g
Vegetable Stock Pot 10) 14) ¼
Balsamic Vinegar 14) 1 tbsp
Pistachios 2) 25g
Halloumi Cheese, sliced 7) 1 block
Mango Chutney 40g
PREP YOUR VEGGIES Preheat your oven to 200°C and put the kettle on to boil. Halve, peel and chop the onion into roughly ½cm pieces. Halve, then
remove the core from the pepper and chop each half into three. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
START THE PILAF Heat a drizzle of oil in a large saucepan on medium heat and add the onion. Cook until soft, 5 mins. Stir in the chermoula spice blend and freekeh. Add the water (see ingredients for amount) and stock pot. Stir and bring to the boil. Turn the heat to low, pop a lid on and cook for 15 mins. Remove the pan from the heat and leave for 5 mins. tTIP: The freekeh is done when soft enough to eat, but retaining some bite.
ROAST THE RED PEPPER In the meantime, drizzle a little oil on a lined baking tray and add the pepper pieces (skin-side down). Drizzle over the balsamic vinegar and season with a pinch of salt and a grind of black pepper. Roast on the top shelf of your oven until soft and charred around the edges, 15-20 mins.
TOAST THE PISTACHIOS Remove the pistachio nuts from their shells (discard the shells). Heat a frying pan on medium heat. Add the pistachios to the pan (no oil!) and toast for a couple of mins. TIP: Keep an eye on them to make sure they don’t burn! Remove them from the pan and set aside. Cut the halloumi into slices about 1cm thick. Put the mango chutney into a small bowl.
COOK THE HALLOUMI Put your now empty frying pan back on medium-high heat (no need to wash!) and add a drizzle of oil. Smother both sides of each halloumi slice in some mango chutney, then lay in the pan. Cook until golden, about 3 mins on each side, then remove from the pan. If you have any mango chutney left, spread it on the halloumi slices after they are cooked, if not, don’t worry!
FINISH AND SERVE Fluff up the freekeh with a fork and mix in three-quarters of the mint and a small squeeze of lemon juice. Taste and add more lemon juice, salt or black pepper if desired. Serve the freekeh in bowls with the roasted pepper and caramelised halloumi on top. Sprinkle over the pistachios and any remaining mint. Enjoy!