Sesame Halloumi w/ Tabbouleh

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SERVES FOUR
PREP TIME: 20 MINS
COOK TIME: 15 MINS

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Ingredients

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FOR THE SALAD

1/2 CUP FREEKEH, COOKED AND COOLED

1 RED ONION, DICED

1/2 CUP CHERRY TOMATOES

1 LEBANESE CUCUMBER, DICED

1 TBSP OLIVE OIL

1 LEMON, JUICED

1 POMEGRANATE, DE-SEEDED

1 CUP MIXED HERBS, ROUGHLY CHOPPED (CORIANDER, MINT, PARSLEY ETC.)

SALT & PEPPER

2 TSP CUMIN

FOR THE HALLOUMI

1-2 PACKETS HALLOUMI

1 TBSP HONEY

1 TBSP SESAME SEEDS

TO SERVE

DALLOP COCONUT YOGHURT

TORN CORIANDER LEAVES

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Utensils

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RICE COOKER OR MEDIUM POT

SHARP KNIVES

COLANDER

MEDIUM FRY PAN

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Method

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1. COOK FREEKEH IN A RICE COOKER OR IN A SAUCEPAN OVER MEDIUM HEAT VIA ABSORPTION METHOD

2. TIP FREEKEH INTO A BOWL WITH THE RED ONION, TOMATOES AND CUMIN. TOSS WITH OLIVE OIL AND LEMON JUICE

3. POUR SESAME SEEDS ONTO A PLATE AND USE TO COAT THE HALLOUMI SLICES, PATTING TO STICK. HEAT A LARGE NON-STICK FRYING PAN OVER MEDIUM-HIGH HEAT WITH A DRIZZLE OF OIL AND FRY THE HALLOUMI SLICES FOR 4-5 MINUTES OR UNTIL GOLDEN ON BOTH SIDES

4. TURN DOWN THE HEAT, POUR IN THE HONEY AND TURN THE SLICES UNTIL GLAZED

5. STIR IN THE HERBS AND POMEGRANATE SEEDS THROUGH THE TABBOULEH

6. DIVIDE BETWEEN BOWLS, TOP WITH HALLOUMI, DALLOP OF YOGHURT AND TORN CORIANDER LEAVES

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