Seeded Halloumi and Harissa Rainbow Bowl

Source: Anna Jones A Modern Way to Cook

Serves 4

Ingredients

1 cup freekeh (or other quick cooking grain like millet or quinoa)

sea salt

coconut oil

10 ounces cherry tomatoes

4 beets

7 ounces kale

1 lime

1 ripe avocado

7 ounces halloumi cheese

2 Tbsp mixed seeds (poppy or sesame)

juice of half lemon

freshly ground pepper

a small bunch of mint

a small bunch of dill

For the Dressing

a bunch of green onions

1 tsp honey

1 Tbsp harissa

2 Tbsp extra-virgin olive oil

juice of half lemon

sea salt and freshly ground pepper

Directions

Measure out the freekeh in a mug or measuring cup, making a note of the level it comes up to, then put it into a bowl and cover it with cold water. Rub the grains in your hands, then drain and wash once more in the same way. Put the freekeh into a pan. Fill the mug or jug to the same level with water and add to the pan, then repeat so you have double the volume of water as of freekeh. Add a pinch of salt and a dollop of coconut oil, bring to a boil, and simmer for 15 minutes, until soft but still with a little bite.

Meanwhile, make the dressing. Finely slice the green onions and fry them in a little coconut oil until just starting to brown, then scoop them into a jug and add the honey, harissa, olive oil, and lemon juice. Season with the salt and pepper and mix well.

Notes

Vary the veggies according to the season. Anna’s recipe is her summer version. Her suggestions for other seasons:

• Spring: asparagus, peas, spring greens

• Summer: tomatoes, yellow beets, kale

• Autumn: red beets, grated carrot, kale

• Winter: have a bowl of soup instead