Charred Zucchini & Halloumi Freekeh

Ingredients

For 2 servings

• 2 piece zucchini, 1 shaved), 1 in half-moons
• 225 g halloumi, sliced
• 135 g freekeh, rinsed
• 2 piece apricots, chopped
• 1 piece shallot, diced
• 2 piece garlic cloves, minced
• 1 piece lemon, zested and juiced
• 38 g dill, chopped
• 50 g mint, torn
• 30 g parsley, chopped
• 38 g pistachios, chopped
• 82 g Greek yogurt
• 6 g sumac
• 3 g Aleppo pepper
• 3 g ground coriander
• 1.5 g ground cumin
• 360 g vegetable broth
• 6 g honey
• 42 g extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Cook the freekeh in the broth with a pinch of salt for 18–20 minutes, then rest.

2. 2

   Simmer the apricots with the honey, sumac and a little water into a jammy glaze.

3. 3

   Char the zucchini half-moons in a hot pan, then sear the halloumi until golden.

4. 4

   Fold the shallot, garlic, lemon, herbs and a little oil through the warm freekeh.

5. 5

   Toss the shaved zucchini with lemon and herbs, and loosen the yogurt.

6. 6

   Plate the freekeh with the zucchini and halloumi, spoon over the yogurt and apricot glaze, and finish with pistachios and sumac.