Name: Honey and sesame halloumi with jalapeño yogurt and tabbouleh
Total time: 25 min
Yield: Serves 4
Ingredients: 500g ready-cooked freekeh; 1 red onion finely chopped; 200g cherry tomatoes quartered; 2 tbsp olive oil plus a drizzle for frying; 1 lemon juiced; 2 tbsp sesame seeds; 2 x 250g blocks halloumi sliced; 1 tbsp runny honey; a small bunch flat-leaf parsley stalks finely chopped, leaves chopped; a small bunch coriander stalks finely chopped, leaves chopped; 50g pomegranate seeds; 300g greek yogurt; 50g pickled jalapeños from a jar; ½ lemon juiced

500g ready-cooked freekeh
1 red onion
finely chopped
200g cherry tomatoes
quartered
2 tbsp olive oil
plus a drizzle for frying
1 lemon
juiced
2 tbsp sesame seeds
2 x 250g blocks halloumi
sliced
1 tbsp runny honey
a small bunch flat-leaf parsley
stalks finely chopped, leaves chopped
a small bunch coriander
stalks finely chopped, leaves chopped
50g pomegranate seeds

Jalapeño yogurt

300g greek yogurt
50g pickled jalapeños from a jar
½ lemon
juiced

Method

step 1
To make the jalapeño yogurt, put all the ingredients and a little seasoning in a small food processor or blender with 1-2 tbsp of water and whizz until smooth.
step 2
Tip the freekeh into a bowl with the red onion, tomatoes and a little seasoning, and toss with the olive oil and lemon juice.
step 3
Tip the sesame seeds onto a plate and use to coat the halloumi slices, patting to stick. Heat a large non-stick frying pan over a medium-high heat with a drizzle of oil and fry the halloumi slices for 4-5 minutes or until golden on both sides. Turn down the heat, pour in the honey and turn the slices until glazed. Stir the herbs and pomegranate seeds through the freekeh tabbouleh. Spread the yogurt across a serving plate, pile on the tabbouleh and top with the halloumi.