12 Apr Pistachio and freakeh tabouli
80g (3/4 cup) cracked freekeh
1/2 head broccoli, chopped into florets
2 tbs apple cider vinegar
1 tsp honey
2 tbs extra virgin olive oil
Sea salt and cracked pepper
30g (1/4 cup) raw pistachios, chopped
3 mint sprigs, leaves picked and finely chopped
6 flat leaf parsley sprigs, leaves picked and finely chopped
80g (1 cup) sugar snap peas, blanched and halved
200g halloumi cheese
100g (3/4 cup) fresh blackberries, chopped in half
Flaxseed, hemp, avocado or olive oil to drizzle (optional)
Place freaked in a medium saucepan with 250ml water and place on high heat. Bring to boil, cover with a lid and reduce to low heat. Simmer for 10 minutes or until tender. Remove from heat and place a clean tea towel over the saucepa, then, using a saucepan lid, try to create a seal so no steam is able to escape. Set aside to cool.
Meanwhile, place the broccoli florets in a food processor and blend until you have small grains. Transfer to a large mixing bowl and set aside.
Place the apple cider vinegar, honey and olive oil in a small bowl. Season with salt and pepper and whisk to combine dressing. Add the pistachios, mint, parsley, sugar snap peas and dressing to the broccoli grains. Add cooled freaked and stir to combine. Taste to adjust seasoning if needed.
Place a non-stick frying pan on high heat. Crumble the halloumi into the pan and cook until golden. remove from pan and set aside. To assemble, divide the freaked tabouli between 2 plates and scatter with blackberries and the grilled halloumi crumbs. Drizzle with extra oil of choice.