Lemon Grilled Haloumi with Warm Freekeh Salad

Steps

1. a medium pot of salted water to the boil.
2. Cook freekeh in pot of boiling water for 12 minutes. Add broccolini and cook for a further 3–4 minutes, until broccolini is bright green and tender and freekeh is tender with a slight bite.
3. While freekeh and broccolini are cooking, roughly chop spinach and thinly slice spring onions. Place both in a large bowl with first measure of basil and lemon zest.
4. Pat haloumi dry and slice 1cm (along the short side). Sprinkle with second measure of lemon zest. In a small bowl, mix all dressing ingredients together and set aside.
5. Heat a drizzle of oil in a medium, non-stick, fry-pan on medium-high heat and fry haloumi for 1–2 minutes each side, or until golden.
6. Drain freekeh and broccolini, run under warm water, then drain well. Add to bowl with vegetables and dressing. Season to taste with salt and pepper and toss to combine.
7. divide warm freekeh salad between plates and top with grilled haloumi. Garnish with basil.