1 1/2 cups Med Cuisine Smoked Green Freekeh

3 cups water or vegetable stock

1 white onion, diced

3–4 garlic cloves, finely chopped

1 tsp Med Cuisine Baharat Spice Blend

1 tsp salt

1/3 cup olive oil

2 blocks good-quality halloumi

3 tbsp Med Cuisine Nablus Za'atar Spice Blend

Olive oil, as needed

Rinse the freekeh. Place the freekeh in a fine sieve and rinse under cold running water until the water runs clear. Drain well.

Build the base. Heat 3–4 tbsp of the olive oil in a large lidded pan over a medium heat. Add the onion and cook for 7–8 minutes until golden. Stir in the garlic, salt and Baharat, then cook for 2 minutes without letting the garlic darken.

Simmer the freekeh. Add the rinsed grains and stir to coat them in the aromatic oil. Pour in the water or stock, bring to a boil, then cover and simmer gently for 20–25 minutes, or until the liquid is absorbed and the grains are tender.

Rest and fluff. Remove the pan from the heat and leave it covered for 5–10 minutes. Fluff the freekeh with a fork and stir through any remaining olive oil to taste.

Mix the dressing. Stir the Za'atar with enough olive oil to make a thick, spoonable dressing.

Sear the halloumi. Cut the halloumi into 2cm slices and brush lightly with olive oil. Heat a griddle or non-stick frying pan over a medium-high heat, then cook the slices until deeply golden and crisp on both sides.

Serve. Spoon the aromatic freekeh onto plates, top with the hot halloumi and immediately drizzle over the Za'atar dressing. Serve with extra dressing on the side, if desired.