freekeh150g
coconut oilas needed
cherry tomatoes300g (or a very big handful)
yellow beetroots4
kale (purple or green)200g
lime1
avocado1 ripe
halloumi cheese200g block
mixed seeds (poppy, sesame, etc.)2 tablespoons
lemon juicefrom ½ lemon
mintsmall bunch
dillsmall bunch
spring onions1 bunch (for dressing)
runny honey1 teaspoon (for dressing)
harissa1 tablespoon (for dressing)
extra virgin olive oil2 tablespoons (for dressing)
lemon juicefrom ½ lemon (for dressing)
30 minutes
Weigh out the freekeh in a mug or measuring jug, making a note of the level it comes up to, then put it into a bowl and cover with cold water. Rub the grains in your hands, then drain and wash once more in the same way. Put the freekeh into a pan. Fill the mug or jug to the same level with water and add to the pan, then repeat so you have double the volume of water to freekeh. Add a pinch of salt and a knob of coconut oil, bring to the boil and simmer for 15 minutes until soft but still with a little bite.
Meanwhile, finely slice and fry the spring onions in a little coconut oil until just starting to brown, then scoop them into a jug and add all the other dressing ingredients. Season with salt and pepper and mix well.
Cut the tomatoes in half. Peel the beetroots and use a mandolin or your knife skills to slice them very finely. Remove the stalks and shred the kale. Halve the avocado and slice it. Slice the halloumi into 8 slices, press each into the seeds, and fry in a pan with a little oil until golden and crisp on both sides.
Assemble the bowl by layering freekeh, kale, beetroot, tomatoes, avocado, halloumi, mint, and dill. Drizzle with the harissa dressing before serving.
