Moroccan-Style Halloumi

2 tbs olive oil

2 cups water

250g haloumi cheese

1 bunch mint, washed

1 tomato, washed

1 cucumber, washed

3 spring onions, topped and tailed and washed

3/4 cup freekeh

1/2 cube vegetable stock

100g greek yoghurt

1 tsp honey

3 tsp water

1 lemon

chermoula spice mix *

in medium saucepan, bring water to the boil.

cut the haloumi lenghways into 1 cm slices.

place the haloumi in a small bowl of cold water and set aside to soak for at least 5 minutes.

finely chop the mint leaves, finely dice the tomato, finely chop the cucumber and finely slice the spring onion.

rinse the freekeh.

add the freekeh to the saucepan of boiling water and crumble in the vegetable stock.

simmer for 10-12 minutes.

while the freekeh is cooking, combine the yoghurt, honey, half the mint and the 3 tsp water in a small bowl.

add a squeeze of lemon juice.

slice the remaining lemon into wedges.

drain the haloumi and pat dry with paper towel.

in a medium bowl, place the haloumi and add the chermoula spice blend.

add a drizzle of olive oil and toss to coat.

heat a drizzle of olive oil in a medium frying pan over a medium-high heat.

add the haloumi and cook for 2 mintues on each side or until golden brown.

in a large bowl, combine the freekeh, tomato, cucumber and spring onion.

season to taste with salt and pepper.

divide the freekeh between bowls and top with the haloumi.

drizzle over the youghurt dressing and serve with any remaining lemon wedges on the side.

sprinkle over remaining mint.

* 2 Tbs. ground cumin, 1 Tbs. ground coriander, 1-1/2 tsp. chili powder, 1-1/2 tsp. sweet paprika1 tsp. ground cinnamon, 3/4 tsp. ground allspice, 3/4 tsp. ground ginger, 1/2 tsp. cayenne, 1/2 tsp. turmeric. Combine all ingredients and store in an airtight container.