Harissa Halloumi with chargrilled broccoli, freekeh & quinoa
Serves:
4
Difficulty:
Medium
Ready in:
1 hour 10 minutes plus an overnight marinade
For the harissa halloumi:
- 250g halloumi
- 1 harissa paste
- 1 tbsp harissa rose paste
- 90g plain yoghurt
- 40ml olive oil
- 1/2 lemon
- 15g maple syrup
- 1g salt
For the chargrilled broccoli and quinoa:
- 300g broccoli
- 10ml olive oil
- 10ml sesame oil
- 5ml soy sauce
- 1tbsp sesame seeds
- 1 tsp garlic powder
- 80g grain cracked freekeh
- 50g white or red quinoa
- To make the marinade for the halloumi, blend the harissa pastes, oil, lemon zest, maple syrup and salt until a smooth paste.
- Then slowly add the yoghurt to combine.
- Cut the halloumi into 40g slices. Marinate in the harissa paste for at least 2 hours or overnight.
- Roast in a 220°C oven for 6-8 minutes and the cheese should be glazed and caramelised. Squeeze over the juice of the lemon.
- For the broccoli, prep the broccoli into florets. In a bowl add the 2 oils, tamari, sesame seeds, garlic powder and mix. Add the broccoli to the marinade, toss to coat then place the broccoli on a lined baking tray. Roast for 20-25 minutes at 200°C till edges get charred. Set aside to cool.
- For the freekeh, in a medium sized pot add the freekeh and a pinch of salt and bring to the boil, then turn down to a simmer and cook for 15 minutes until just tender. Drain and allow to cool.
- For the quinoa, bring a medium pot of salted water to the boil. Add the quinoa and cook for 12 minutes.
- Serve the harissa halloumi, chargrilled broccoli and freekeh/quinoa and enjoy.
