Spiced Freekeh Bowl

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and leek and cook for 3-4 minutes or until softened. Add the garlic and cook for 1 minute, or until fragrant.

Drain the freekeh. Add the freekeh and souk market spice blend (use suggested amount) to the pan with the onions and stir to combine. Add the water (see ingredients list for amount) and crumble in the vegetable stock cube (use suggested amount). Season with salt and pepper and stir to combine.

Cover with a lid and reduce the heat to low. Simmer for 10 minutes, or until the freekeh is soft and the water has been absorbed. Remove the lid and stir through the green beans. Re-cover and cook for a further 3-4 minutes, or until the green beans have just softened. Remove the frying pan from the heat and stir through the baby spinach leaves.

Slice the basil haloumi into 1 cm slices. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the haloumi and cook for 2 minutes each side, or until golden. Slice the lemon into wedges. Finely chop the parsley.