Chermoula-Spiced Halloumi with Freekeh Salad

Steps

1. Bring a small pot of salted water to the boil. Preheat BBQ hot plate to medium (if using). Cook freekeh in pot of boiling water for about 15 minutes. While freekeh is cooking, cut broccoli into small florets.
2. While freekeh is cooking, cut halloumi in half lengthways and place on a plate. Coat both sides well with chermoula spice mix and a drizzle of oil. Set aside to marinate.
3. Thinly slice courgette; cut cucumber lengthways into quarters and thinly slice; cut avocado into thin wedges; roughly chop mint. Place all in a bowl with tahini dressing.
4. Heat a drizzle of oil in a small fry-pan on mediumhigh heat. Cook halloumi for 1-2 minutes each side, until golden.
5. When freekeh has 1 minute cook time remaining, add broccoli and peas to pot and cook for a further 1 minute, until freekeh is tender with a slight bite. Drain well through a sieve. Toss cooked freekeh, broccoli and peas in bowl with salad veggies and tahini dressing. Season to taste, add lemon juice and a drizzle of olive oil and toss.
6. To serve, place freekeh salad onto a plate and top with chermoula-spiced halloumi.