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You’ve never tasted halloumi like this. Barberries (zereshk), with their sharp, sour zing, meet sticky honey and nutty black sesame to create a glaze that clings to golden-fried halloumi. Paired with a herb-packed freekeh salad, this dish is smoky, punchy, and impossibly moreish. Perfect for a warm lunch or a bold vegetarian dinner.
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
For the glazed halloumi:
200g halloumi, sliced into 1cm pieces
1 tbsp Greenfields Black Sesame Seeds
1 tbsp Greenfields Barberries
1 tbsp olive oil
1 tbsp Greek blossom honey or Shahd honey
1 tsp balsamic vinegar or pomegranate molasses
For the herby freekeh salad:
100g Greenfields Freekeh
1 tbsp olive oil
Juice of ½ lemon
1 tbsp chopped fresh mint
1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
Pinch of Greenfields Himalayan Pink Salt (Fine)
2 spring onions, finely sliced
Optional: handful of baby spinach or rocket
Prep the freekeh: Rinse the freekeh, then simmer in salted water for about 15–18 minutes until tender but still with bite. Drain and leave to steam dry.
Make the glaze: In a small pan, heat olive oil, honey, vinegar or pomegranate molasses, and barberries over low heat for 3 minutes until barberries swell and the glaze thickens slightly. Stir in black sesame seeds and set aside.
Fry the halloumi: In a dry non-stick pan, fry halloumi slices over medium heat until golden on both sides. In the last 1–2 minutes, spoon over the glaze and allow it to sizzle and coat the cheese.
Toss the salad: In a bowl, combine the cooked freekeh, chopped herbs, spring onion, lemon juice, olive oil, salt, and optional greens.
Plate up: Spoon the warm freekeh salad onto plates and top with the sticky glazed halloumi. Drizzle over any extra glaze from the pan and serve warm.
Calories: 480 | Protein: 23g | Carbs: 38g | Fat: 26g | Fibre: 8g | Salt: 1.6g
The flavours absolutely sing together – the barberries give it such an addictive tang!
The ingredients used in this recipe could also be used to create…
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