Freekeh with Grilled Halloumi and Pomegranate

Ingredients

• 150g freekeh
• 250ml vegetable broth
• 150g halloumi cheese
• 2 tbsp olive oil
• 1/3 cup pomegranate seeds
• 1/4 cup shelled pistachios, chopped
• 1 small red onion, thinly sliced
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• salt and pepper to taste

Method

1. Toast freekeh in a pot for 1-2 minutes, then add broth and bring to boil.
2. Reduce heat and simmer 18 minutes until tender.
3. Slice halloumi and grill or pan-fry 2 minutes per side until golden.
4. Toss cooked freekeh with red onion, mint, lemon juice, olive oil, and pistachios.
5. Season with salt and pepper.
6. Top with grilled halloumi and scatter pomegranate seeds over.