Sicilian halloumi bowls

Name: Sicilian halloumi bowls
Cook time: 20 min
Yield: 4
Cuisine: Mediterranean

with citrus freekeh and pistachio sprinkle

Ready in around 20 mins

RECIPE FACT:

Sicilian cuisine takes influence from not only Italian but Greek, Spanish and Arab influence.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND HALLOUMI:
Peel and grate the carrots then place into a salad bowl. Slice both ends off the orange then cut off the skin and pith following the shape of the oranges with a knife. Slice the orange into rounds and then each round into quarters and add to the salad bowl. Remove the mint leaves from their stalks and roughly chop. Slice the Mediterranean halloumi into 1 cm slices.
2. TO HEAT THE FREEKEH:
Place a non-stick pan over a medium-high heat with a drizzle of oil. Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps. Add to the pan and cook for 2-3 mins. Remove from the pan into the salad bowl and cover to keep warm. Just before serving pour over the orange and oregano dressing, season with salt and pepper and toss to combine.
3. TO COOK THE HALLOUMI:
Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the Mediterranean halloumi slices and cook for 2-3 mins on each side or until golden.
TO SERVE:
Arrange a few baby leaves into bowls. Spoon in warm citrus freekeh and top with halloumi slices. Dollop with mint tzatziki then sprinkle over mint and pistachio sprinkle.