Greek halloumi bowls

Name: Greek halloumi bowls
Cook time: 20 min
Yield: 4

with grilled courgettes and beetroot tzatziki

Ready in around 20 mins

RECIPE FACT:

Tzatziki, a popular Greek dip, is not only made with cucumber but can also be made with beetroot.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND HALLOUMI:

Dice the tomatoes into 1 cm cubes and place in a bowl. Remove the mint leaves from their stalks, roughly chop and add to the tomato. Season with salt and pepper, drizzle with olive oil and toss to combine. Peel the red onions, cut in half and finely slice. Dice the courgettes into 1 cm cubes. Slice the halloumi into 1 cm slices.
2. TO COOK THE VEGETABLES:

Place a non-stick pan over a medium-high heat and drizzle with oil. Once hot add the onions, season with salt and cook for 2-3 mins stirring regularly. Add the courgette to the pan and cook for 2-3 mins. Open up the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps. Add to the pan and cook for 1-2 mins. Remove from the pan and cover to keep warm. Just before serving pour the lemon and honey dressing over, season with salt and pepper and toss to combine.
3. TO COOK THE HALLOUMI:

Place the pan back over the heat. Once hot add the halloumi slices and cook for 2-3 mins on each side or until golden.
TO SERVE:

Arrange a few baby lettuce leaves into bowls, Spoon in caramelised vegetables and freekeh. Place the halloumi to the side, add the tomatoes and dollop with beetroot tzatziki.