Grilled Haloumi & Ratatouille Bake with Freekeh & Basil

Steps

1. Before you start. Preheat oven grill to high. Bring a pot of salted water to the boil. If you don’t have an oven-proof fry-pan, set aside a medium oven dish.
2. Prep haloumi bake. Prep onion, garlic, capsicum, courgette, broccoli and haloumi.
3. Cook freekeh. Cook freekeh in pot of boiling water for 20-25 minutes, until tender with a slight bite. Drain, return to pot and fold through spinach. Cover to keep warm.
4. Cook haloumi bake. Heat oil in a large oven-proof fry-pan on medium-high heat. Cook onion, garlic and capsicum for about 3 minutes, until softened. Add Italian herbs and courgette and cook for about 30 seconds, until fragrant. Add canned tomatoes, stock, harissa and a pinch of salt and bring to a simmer.
5. Reduce heat to low and cook for about 5 minutes, until thickened. Stir through broccoli, cook for 1 minute and remove from heat. Season to taste with salt and pepper and lay slices of haloumi on top of veggie mixture in pan (or transfer veggie mixture to oven dish and top with haloumi).
6. Grill haloumi bake. Grill haloumi bake (on upper oven rack)for 5-6 minutes, until haloumi is golden and bubbling.
7. To finish. Prep basil.
8. Serve. Freekeh with haloumi bake, pine nuts and basil.