Sicillian halloumi bowl

Name: Sicillian halloumi bowl
Cook time: 20 min
Yield: 1

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 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND HALLOUMI:

Using half the carrot, peel and grate and place into a salad bowl. Slice both ends off the orange then cut off the skin and pith following the shape of the orange with a knife. Slice the orange into rounds and then each round into quarters and add to the salad bowl. Remove the Italian parsley leaves from their stalks and roughly chop. Slice the halloumi into 1 cm slices.
2. TO HEAT THE FREEKEH:

Place a non-stick pan over a medium-high heat and drizzle with 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 the orange and oregano dressing, 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 the baby lettuce leaves into a bowl. Spoon in warm citrus freekeh then halloumi slices. Dollop with mint tzatziki then sprinkle over pasley and pistachio sprinkle.