Honey & Harissa Aubergine Halloumi Freekeh Stack
Fried aubergine and halloumi flavoured with delicious harissa are piled high on top of a stack of freekeh. Freekeh is our new fave ingredient. It's got a nutty texture that's simply perfect to accompany midweek meals. The finished dish is drizzled with honey for a mouth watering result.
- 2 red onions
- 1 tbsp olive oil
- 1 tbsp tomato puree
- 1 tbsp harissa paste
- 150 g freekeh
- 450 ml vegetable stock
- 150 g spinach
- 2 tbsp honey
- 1 tsp harissa paste
- 100 g halloumi
- 1 aubergine
- 4 tbsp natural yoghurt
Peel and slice the onions.
Heat a saucepan over a medium-high heat and add the oil, followed by the onions a minute later. Fry for 10 minutes, until they begin to go translucent.
Add Spice And Freekeh
Add the tomato purée and harissa paste to the pan and stir well. Cook for a minute, then add the freekeh.
Cook for another couple of minutes to toast the freekeh, then pour in the stock and turn down the heat.
Simmer for 15 minutes, until all of the liquid has been absorbed, then add the spinach and let it wilt in the residual heat.
Cook The Aubergine
Mix the honey, harissa paste and olive oil.
Slice the halloumi and the aubergine to about 0.5cm thick.
Preheat a frying pan until it’s smoking hot.
Brush the aubergine slices with the honey mix, season well and place them into the frying pan.
Fry for a minute or two before turning and frying for the same again.
Remove the aubergine from the pan, wipe it down and return to a high heat.
Cook The Cheese
Brush the halloumi with the honey mix and place the slices into the pan. Fry for 30 seconds to a minute on each side, until a deep brown crust forms.
Plate And Serve
Spoon the freekeh onto 2 plates. Stack the halloumi and aubergine on both plates, in the middle of the freekeh, alternating to build the stack.
Drizzle over the yoghurt and optional sprinkle of paprika to serve.
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