Crispy Red Pepper Halloumi Freekeh Trays with Mint Yogurt

Crispy Red Pepper Halloumi Freekeh Trays with Mint Yogurt 🌿 Sweet roasted peppers, crisp-edged halloumi, nutty freekeh and a cool lemon-mint yogurt sauce. This is the kind of tray dinner that feels bright and fresh but still properly filling. 🫑🧀 Yield: 4 servings Time: about 45 minutes Ingredients: - 250 g / 1 1/4 cups freekeh, rinsed - Fine salt and black pepper - 3 red peppers, sliced into thick strips - 250 g / 1 1/2 cups cherry tomatoes, halved - 1 x 400 g / 14 oz can chickpeas, drained and patted dry - 3 tbsp olive oil, divided - 2 garlic cloves, finely grated or minced - 1 tsp ground cumin - 1/2 tsp smoked paprika - 1/2 tsp dried oregano - 250 g / 9 oz halloumi, cut into chunky cubes or thick slices - 200 g / 3/4 cup Greek yogurt - 1 lemon, zested and juiced - 3 tbsp finely chopped mint, plus extra leaves to finish - 2 tbsp toasted almonds, pumpkin seeds or sunflower seeds - Optional: chilli flakes, cucumber ribbons, rocket, parsley or a drizzle of honey Method: 1. Heat the oven to 220 C / 425 F. Line a large baking tray with parchment. Bring a pan of salted water to a boil, add the freekeh and simmer for 18-22 minutes, until tender but still pleasantly chewy. Drain well and let the steam escape so the grains stay fluffy. 2. Toss the red peppers, tomatoes and chickpeas with 2 tbsp olive oil, garlic, cumin, smoked paprika, oregano, salt and pepper. Spread in one layer on the tray. Roast for 22-25 minutes, turning once, until the peppers soften and char lightly at the edges and the chickpeas turn a little crisp. 3. While the vegetables roast, mix the yogurt with lemon zest, 1 tbsp lemon juice, chopped mint, a pinch of salt and a little black pepper. Add a splash of cold water if you want it spoonable rather than thick. 4. Heat the remaining 1 tbsp olive oil in a non-stick pan. Pat the halloumi dry, then sear for 1-2 minutes per side until deeply golden. Do this just before serving so the edges stay crisp and the centre stays soft. 5. Fold the warm freekeh through the roasted peppers, tomatoes and chickpeas. Taste and add more lemon, salt or pepper. Top with halloumi, spoon over mint yogurt and finish with almonds or seeds and extra mint. Serving and storage tips: - Serve warm as a main, or add cucumber, rocket and parsley for a salad-style bowl. 🥗 - For meal prep, keep the mint yogurt, halloumi and crunchy topping separate. Reheat the freekeh and roasted vegetables first, then add the fresh toppings. - Leftovers keep for up to 3 days in the fridge. The freekeh tray mix also works cold for lunch. - Swap freekeh for pearl barley, bulgur or brown rice if that is what you have. Save this one for a colourful vegetarian dinner with proper texture. ✨ Tasteloom.club - easy recipes for everyday cravings