(Vegetarian) Moroccan-Style Haloumi

Rinse the freekeh (see ingredients list). TIP: Use the suggested amount of freekeh so the dish is balanced, just the way we planned! Add the freekeh to the saucepan of boiling water and crumble in the vegetable stock cube (check ingredients list for the amount). 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. Squeeze in some lemon juice (2 tsp for 2 people / 1 tbs for 4 people). TIP: Feel free to add more or less lemon juice, depending on your taste. Slice the remaining lemon into wedges.

In a medium bowl, place the haloumi and the chermoula spice blend. Add a drizzle of olive oil and toss to coat the haloumi. 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 smoky flavour to the dish.

In a large bowl, add the freekeh, tomato, cucumber and spring onion. Toss to combine. Season to taste with salt and pepper. TIP: Seasoning is key here, so taste, season with salt and pepper and taste again - keeping in mind that haloumi is salty!