Sticky halloumi, watermelon and freekeh
Refreshingly light with the addition of salty halloumi, this one would be great to scale up for a crowd.
Serves 4• Prep 25 mins • Cook 20 mins
1 Put the freekeh into a medium pan with 1tsp sea salt and cover with 3cm of water above the grain line. Bring to the boil, cover and reduce the heat, and simmer until tender, about 15 mins. Drain if necessary, then set aside to cool in a bowl.
2 Heat the oven to 200C Fan/Gas 7. Mix the honey and 1tsp sumac in a bowl. Add the halloumi, turning to coat. Set aside.
3 In a small non-stick frying pan, heat the oil and add the basil leaves, cooking until fragrant and wilted. Pour most of the hot basil-infused oil and leaves into the freekeh, with seasoning, tossing to coat.
4 Add the halloumi to the same pan and brown for 1 min on all sides until golden. Transfer to an oven tray lined with baking paper and bake for 7 mins.
5 Spoon the freekeh onto a serving platter, then top with the melon and cucumber. Tear the warm halloumi, and scatter on top of the salad, then drizzle with pomegranate molasses, if using, and extra basil and sumac.
Per serving: 552 cals, 25g fat, 11g sat fat, 60g carbs
Prawn and mango with coriander dressing
We've used mango chutney and lime pickle to ramp up the flavour in this no-cooking-required meal.
Serves 2• Ready in 10 mins
1 In a bowl, toss together the rice, mango, avocado and cucumber.
2 Whizz all the dressing ingredients in a small processor, then toss a few spoonfuls into the rice.
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