Moroccan-Style Haloumi
with Herbed Freekeh Tabbouleh & Yoghurt Dressing
- Milk
- Gluten
- Sulphites
Freekeh is roasted so it has a wonderful depth of flavour. When paired with Moroccan spiced haloumi (is haloumi our favourite cheese? We can’t decide, but when we take a bite of this we think it might be), it really results in something truly delicious.
Ingredients
1 bunch
mint
1 unit
lemon
1 unit
tomato
1 unit
cucumber
1 bunch
spring onions
1 block
haloumi
(Contains: Milk)
1.5 packet
freekeh
(Contains: Gluten)
½ cube
vegetable stock
1 tub
Greek-style yoghurt
(Contains: Milk)
1 sachet
chermoula spice mix
(Contains: Sulphites)
Not included in your delivery
olive oil
3 tsp
water (for the yoghurt)
1 tsp
honey
2 cup
water (for the freekeh)
Utensils
Cooking Steps
In a medium saucepan, bring the water (for the freekeh) to the boil. Cut the haloumi lengthways into 1cm slices. Place the haloumi slices into a small bowl of cold water and set aside to soak for at least 5 minutes. TIP: Soaking the haloumi helps mellow the saltiness! Finely chop the mint leaves. Finely chop the tomato. Finely chop the cucumber. Thinly slice the spring onion.
Rinse the freekeh (see ingredients list). Add the freekeh to the saucepan of boiling water and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer for 10-12 minutes, or until tender. Drain and set aside. TIP: The freekeh is ready when it has softened but still retains some bite
While the freekeh is cooking, combine the Greek yoghurt, honey, 1/2 the mint and the water (for the yoghurt) in a small bowl. Add a squeeze of lemon juice. Slice the remaining lemon into wedges. TIP: Feel free to add more or less lemon juice, depending on your taste.
Drain the haloumi and pat dry with paper towel. In a medium bowl, place the haloumi and the chermoula spice blend. Add a drizzle of olive oil and toss to coat. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the haloumi and cook for 2 minutes on each side, or until golden brown. TIP: Don’t worry if the spice chars slightly in the pan, it will add a smokey flavour to the dish.
In a large bowl, combine the freekeh, tomato, cucumber and spring onion. Season to taste with salt and pepper. Toss to combine. TIP: Seasoning is key in tabbouleh, so taste, season with salt and pepper and taste again - keeping in mind that haloumi is salty!
Divide the freekeh tabbouleh between bowls and top with the haloumi. Drizzle over the yoghurt dressing and serve any remaining lemon wedges on the side. Garnish with the remaining mint.
