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Honey Sesame Halloumi

1. In a large mixing bowl, combine the ready-cooked freekeh, chopped red onion, and halved cherry tomatoes.

2. Add 2 tbsp of olive oil and the juice of 1 lemon to the bowl and mix well.

3. Toast the sesame seeds in a dry pan over medium heat until golden brown. Add the toasted sesame seeds to the bowl and mix everything together.

4. Cut the Baladna halloumi into thin slices.

5. In a separate bowl, mix together the runny honey, chopped parsley, chopped coriander stalks, and juice of 1/2 lemon.

6. Heat a non-stick pan over medium heat and add the halloumi slices. Cook for 1-2 minutes on each side, or until golden brown and crispy.

7. Once the halloumi is cooked, add it to the honey and herb mixture and toss until fully coated.

8. To make the Jalapeno Yogurt, finely chop the pickled jalapeños and mix them together with the Baladna Greek yogurt and juice of 1/2 lemon.

9. To assemble the salad, place the freekeh mixture onto a large serving platter.

10. Top the freekeh with the halloumi and herb mixture.

11. Sprinkle the pomegranate seeds over the top of the salad.

12.  Drizzle the Jalapeno Yogurt over the top of the salad.