Levantine Charred Halloumi & Freekeh Bowl with Roasted Root Vegetables & Pomegranate
Roasted beetroot and carrots and simmered freekeh are topped with griddled halloumi, pomegranate, sumac and mint.
- 250 g halloumi cheese
- 120 g freekeh
- 200 g beetroot
- 150 g carrots
- 80 g pomegranate seeds
- 50 g walnuts, chopped
- 4 g sumac
- 50 ml olive oil
- 40 ml lemon juice
- 15 g fresh mint
- 300 ml vegetable stock
- 5 g sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Peel beetroot and carrots. Cut into 1.5cm cubes. Toss with 30ml olive oil, salt and half the sumac. Spread on a baking tray and roast at 200°C for 25 minutes until caramelised and tender.
- Step 2
Meanwhile, rinse freekeh and place in a saucepan with vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
- Step 3
Cut halloumi into 8mm thick slices. Heat a cast-iron griddle or non-stick frying pan over medium-high heat until very hot (about 2 minutes).
- Step 4
Place halloumi slices on the hot griddle and cook for 2-3 minutes per side until deep golden char marks form. Transfer to a plate.
- Step 5
In a small bowl, whisk together lemon juice, remaining 20ml olive oil, remaining sumac and a pinch of salt to create a dressing.
- Step 6
Roughly chop fresh mint. Toast walnuts in a dry pan over medium heat for 2 minutes until fragrant, then set aside.
- Step 7
Divide freekeh between two bowls. Top with roasted beetroot and carrots, charred halloumi slices, pomegranate seeds and toasted walnuts. Drizzle with sumac-lemon dressing and garnish with fresh mint. Serve warm.
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