HONEY AND SESAME HALOUMI SALAD

Bring the flavours of the Mediterranean and Middle East to your table with this scrumptious salad. Start with a yoghurt base, then pile on homemade tabouli made with freekeh – wheat harvested while young and green – and fried cheese.

Preparation time 25 mins Cooking time 1 hour Serves 4

1 cup (200g) freekeh

1 1/2 water

1/2 tsp sea-salt flakes, plus extra, to season

1 red onion, finely chopped 250g cherry tomatoes, quartered 2 Tbsp olive oil, plus extra for frying Juice of 1 lemon

Freshly ground black pepper, to season

2 x 250g blocks haloumi, sliced 2 Tbsp sesame seeds

2 Tbsp honey

1 bunch flat-leaf parsley, stalks finely chopped, leaves chopped

1 bunch coriander, stalks finely chopped, leaves chopped

50g pomegranate seeds

JALAPEÑO YOGHURT 300g Greek-style yoghurt 50g pickled jalapeños from a jar Juice of /‚ a lemon 1-2 Tbsp water

STEP 1 Put freekeh, water and salt in a saucepan over high heat. Bring to the boil then reduce heat and simmer, loosely covered, for 45 minutes, or until just tender. Drain well and transfer to a large bowl to cool. Toss through onion, tomato, olive oil and lemon juice. Season.

STEP 2 Meanwhile, to make jalapeño yoghurt, put all ingredients in the small bowl of a food processor and whizz until smooth. Season.

STEP 3 Coat haloumi slices in sesame seeds, patt‚ing to stick. Heat a litt‚le extra oil in a large, non-stick frying pan over medium-high heat. Fry haloumi for 4-5 minutes, or until golden on both sides. Reduce heat to low, add honey and turn haloumi until glazed.

STEP 4 Stir herbs and pomegranate seeds through freekeh salad. Spread jalepeño yoghurt on a serving plate, pile on tabouli, top with haloumi and serve.