Sundried Tomato Haloumi Filo Rolls with Freekeh Tabbouleh

Steps

1. oven to 200°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil.
2. Cook freekeh in pot of boiling water for 15 minutes, until tender with a bite or slight chewiness to it.
3. Slice haloumi into fingers, slice from shorter end into 1cm fingers then cut each piece in half lengthways. Place in a bowl and toss with first measure of sundried tomato pesto. Season with salt and pepper.
4. Place a sheet of filo pastry on a clean bench with the short end facing you. Lightly brush with butter/oil. Stack 3 pieces of haloumi with two pieces on the bottom and one on top. Place horizontally in middle of the bottom half section of the filo. Roll up 2–3 times then fold left and right sides. Continue rolling upwards until you have a parcel. Place seam side down, on prepared tray. Repeat. Brush tops of each parcel with butter/oil and sprinkle with sesame seeds. Bake for 12–15 minutes, until golden.
5. Dice tomato and cucumber 1cm; remove core and seeds from capsicum and dice 1cm; thinly slice spring onion; roughly chop spinach. Place in a large bowl with lemon zest and basil. Mix dressing ingredients together in a small bowl.
6. Drain freekeh and run under cold tap then drain well. Add to bowl with tabbouleh vegetables and dressing. Season to taste with salt and pepper and toss to combine. Cut haloumi rolls in half on an angle.
7. Divide freekeh tabbouleh between plates and top with a few haloumi rolls. Garnish with basil.