Seeded halloumi and harissa rainbow bowl

• 150g freekeh
• Coconut oil
• 300g (or a very big handful) cherry tomatoes
• 4 beetroots (I use yellow ones)
• 200g kale (I use purple)
• 1 lime
• 1 ripe avocado
• 200g block of halloumi cheese
• 2 tablespoons mixed seeds (I used poppy and sesame)
• juice of 1/2 a lemon
• a small bunch of mint
• a small bunch of dill
• a bunch of spring onions
• 1 teaspoon runny honey
• 1 tablespoon harissa
• 2 tablespoons extra virgin olive oil
• juice of 0.5 a lemon

Instructions

1. 1

   Weigh out the freekeh in a mug or measuring jug, making a note of the level it comes up to, then put it into a bowl and cover with cold water. Rub the grains in your hands, then drain and wash once more in the same way.

2. 2

   Put the freekeh into a pan.

3. 3

   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 to freekeh.

4. 4

   Add a pinch of salt and a knob of coconut oil, bring to the boil and simmer for 15 minutes until soft but still with a little bite.

5. 5

   Meanwhile, finely slice and fry the spring onions in a little coconut oil until just starting to brown, then scoop them into a jug and add all the other dressing ingredients. Season with salt and pepper and mix well.

6. 6

   Cut the tomatoes in half. Peel the beetroots and slice them very finely.

7. 7

   Remove the stalks and shred the kale, put into a bowl with the juice of the lime and a pinch of salt and scrunch with your hands for a minute.

8. 8

   Cut the avocado in half and remove the stone, then with the skin still on, use a small knife to make incisions lengthways across the avocado to form slices.

9. 9

   Put a frying pan on the heat and slice the halloumi thinly. Have your seeds standing by. Put the halloumi into the hot dry pan and cook until brown on one side, which will take about a minute, then flip over and brown the other side. Scatter over the seeds and turn the halloumi in the pan until it is coated with them. Take off the heat.

10. 10

    Once the freekeh is cooked, drain it and dress with the lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Chop the mint and dill and mix through the freekeh.

11. 11

    Serve in shallow bowls, topped with all the rainbow vegetables, the seeded halloumi and generous spoonfuls of the harissa dressing.