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Turkish pan-fried halloumi

Name: Turkish pan-fried halloumi
Cook time: 15 min
Yield: 4
Cuisine: Mediterranean

with beetroot noodle salad and smoked babaganoush

Ready in around 15 mins

RECIPE FACT:

While red beetroot is the most common variety, there are also golden beets (which are milder in flavour and vibrant yellow in colour) and candy-striped Chioggia beets.

Nutritional Info:

Energy: 3,508kJ (838kcal)
Protein: 32g
Carbohydate: 53g
Sugars: 20g
Fat, total:55g
Saturated:20g
Sodium:1,445mg
Contains:Gluten, Milk, Sesame, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE HALLOUMI AND FREEKEH:
Slice the Mediterranean halloumi into 1 cm slices. Place in a bowl with the Turkish marinade and turn to coat evenly. Open the bag of steamed freekeh, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the freekeh and cook for 2-3 mins until hot. Remove from the pan into a salad bowl.
2. TO PREPARE THE BEETROOT NOODLE SALAD:
Peel the carrots and make ribbons by running a peeler the full length along the carrot, rotating after each peel. Place the carrot, beetroot noodles and rocket into the salad bowl with the freekeh. Just before serving, pour in the pomegranate dressing, season with salt and pepper and toss to combine.
3. TO COOK THE TURKISH 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 on each side or until golden.
TO SERVE:
Spoon the beetroot noodle salad into bowls and top with Turkish halloumi. Open the pot of smoked babaganoush and stir well, then dollop over the halloumi and salad and sprinkle with toasted seeds.