Sticky halloumi, watermelon and freekeh
Refreshingly light with the addition of salty halloumi, this one would be great to scale up for a crowd.
SERVES 4 READY IN 20 mins
✱ 200g freekeh (or wholewheat couscous, made to pack instructions)
✱ 1½tbsp runny honey
✱ 1tsp sumac, plus extra to serve
✱ 225g block of halloumi, halved lengthways
✱ 3tbsp extra virgin olive oil
✱ Large handful basil leaves, roughly chopped, plus extra leaves to serve
✱ ½ small baby watermelon, cut into bite-sized pieces
✱ ½ cucumber, halved, seeds scooped out and cut into bite-sized chunks
✱ Pomegranate molasses, to drizzle (optional)
1 Put the freekeh in a medium pan with 1tsp sea salt and cover with 3cm of water above the grain line. Bring to the boil, cover and reduce the heat, and simmer for 15 mins. Drain if necessary, then set aside to cool in a bowl.
Heat the oven to 200C Fan/Gas 7. In a bowl, mix the honey and 1tsp sumac, add the halloumi,
