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Tunisian seared halloumi

Name: Tunisian seared halloumi
Cook time: 20 min
Yield: 1
Cuisine: North Africa

with warm freekeh salad and harissa honey

Ready in around 20 mins

RECIPE FACT:

Harissa is believed to have originated in Tunisia, North Africa. Its history can be traced back to ancient times when Tunisia was inhabited by indigenous Berber tribes.

Nutritional Info:

Energy: 3,137kJ (750kcal)
Protein: 30g
Carbohydate: 55g
Sugars: 22g
Fat, total:44g
Saturated:18g
Sodium:1,514mg
Contains:Almonds, Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Using half the carrot, peel and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Using half the orange, peel then cut into segments. Trim both ends off the green beans, then cut in half. Slice the halloumi into 1cm slices.
2. TO MAKE THE WARM FREEKEH SALAD:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the green beans, season with salt and pepper and cook for 2-3 mins, stirring occasionally to create a char. Open the bag of steamed freekeh, breaking up any clumps by squeezing the bag gently and add to the pan. Cook for 2-3 mins then transfer to a salad bowl to cool slightly. Add the carrot, orange and mizuna. Just before serving, pour over the mint dressing, season with salt and toss to combine.
3. TO COOK THE HALLOUMI:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the halloumi and cook for 2-3 mins each side or until golden. Add ¾ of the harissa honey glaze, turn to coat the halloumi and cook for 30-60 secs or until the glaze has reduced slightly.
TO SERVE:
Spoon the warm freekeh salad into a bowl and top with Tunisian seared halloumi. Drizzle with remaining harissa honey and sprinkle over toasted almonds.