Charred Broccoli and Halloumi Grain Bowl

• 200 gdried cracked freekeh
• 500 mlvegetable stock
• 300 gTenderstem broccoli, trimmed
• 500 ghalloumi, sliced into 1cm planks
• 2 tbspolive oil
• 250 gcherry tomatoes, on the vine
• 1 tbspolive oil
• 1 tspdried oregano
• 4 tbsptahini
• 30 mllemon juice
• 1garlic clove, finely grated
• 4 tbspcold water
• Fine salt, to taste
• Black pepper, to taste
• 40 gtoasted flaked almonds (optional)
• 15 gparsley leaves, torn, optional (optional)
• 1lemon, cut into wedges (optional)
• 1 tbspolive oil (optional)
• 4flatbreads, about 60 g each, optional (optional)
• 160 gcucumber and mint yoghurt (optional)
• 4 tbspsliced pickled red onion (optional)

Method

1. 1Preheat the oven to 200°C fan. Scatter the cherry tomatoes onto a small baking tray, drizzle with the separate tablespoon of olive oil, sprinkle over the dried oregano and season generously with salt and pepper. Roast for 18–20 minutes until the skins are blistered and just beginning to burst.
2. 2Meanwhile, rinse the freekeh under cold water until it runs clear, then tip into a saucepan with the vegetable stock. Bring to the boil, drop to a gentle simmer and cook for 20–25 minutes, or according to the packet until the grains are tender with a slight chew and the stock has been absorbed. Taste the freekeh and add salt if needed.
3. 3While the freekeh cooks, make the lemon tahini. Whisk the tahini, 30 ml lemon juice and grated garlic together in a small bowl; it will seize and look broken, that's normal. Add the cold water a tablespoon at a time, whisking, until it loosens into a smooth, pourable ribbon off the spoon. The raw garlic is sharp here, so use a single clove and grate it finely; any more and it bullies the lemon. Season with a good pinch of salt and set aside.
4. 4Place a griddle pan over a high heat and leave it for a full 2 minutes until smoking; a cool griddle steams the broccoli instead of charring it. Toss the Tenderstem in 1 tablespoon of olive oil and season well.
5. 5Griddle the broccoli in two batches in a single layer, don't crowd the pan or you'll lose the char to steam. Cook for 4–5 minutes, turning once, until you see deep black bar marks and the stems give just slightly to the tip of a knife. Transfer to a plate.
6. 6Brush the halloumi planks with the remaining tablespoon of olive oil and griddle in batches for 2–3 minutes each side, pressing lightly so the surface meets the iron. You're looking for proper char lines and a softened, custardy interior; the squeak should be gone. Crowding the pan drops the heat and the cheese sweats into a rubbery slab, so give each plank room.
7. 7Divide the freekeh between four warm bowls. Arrange the charred broccoli, halloumi planks and blistered tomatoes over the top, tipping the tomato juices and oil straight from the tray into the grains; that's seasoning you've already paid for. Taste the freekeh one more time.
8. 8Spoon the lemon tahini over the bowls. Add the optional flaked almonds, torn parsley, tablespoon of olive oil and lemon wedges if using. Serve any optional flatbreads warmed according to the packet, with the optional cucumber and mint yoghurt and pickled red onions alongside.

Per serving

kcal

788

protein

39.1g

fibre

11.2g

carbs

45.2g

fat

51.7g