Ingrédients
- 300g of Merchant Gourmet Quick Cook Spelt
- 4 TBSP EVOO
- 2 TBSP ras el hanout
- 2 TBSP lemon juice
- 40g roughly chopped rocket
- 20g roughly chopped mint
- 1 block halloumi
- 8 fresh figs, quartered
- 1 TSP toasted mixed seeds, I used a mix of sesame & Nigella seeds
- Honey for drizzling
- Extra oil for cooking the halloumi
- Salt and pepper, to taste
Méthode
- Heat the olive oil in a large pan & add the ras el hanout, cook gently for a minute before adding the cooked drained spelt. Give the spelt a good stir to coat well. Remove from the heat.
- Add the lemon juice, rocket & mint & gently combine. Season to taste.
- Slice the halloumi & pat dry. Fry in a little oil until golden on both sides.
- Transfer the spelt to a bowl or serving platter. Arrange the halloumi slices & figs on top.
- Drizzle with a little honey & sprinkle with the seeds. Enjoy!
