• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain, rinse and return to the pan over medium heat. Add the butter and vegetable stock powder, and stir until the butter is melted and combined. TIP: The freekeh is cooked when it has softened but still retains some bite.

• Meanwhile, grate carrot. • Thinly slice courgette into half-moons. • Roughly chop roasted almonds. • Cut haloumi into 1cm-thick slices.

• In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add haloumi, turn to coat. • When freekah has 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and courgette, stirring, until softened, 3-4 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey and turn to coat.

• Add cooked veggies, baby leaves and a drizzle of white wine vinegar and olive oil to the freekah. Season and stir to combine. • Divide veggie freekah between bowls. • Top with haloumi and a dollop of Greek-style yoghurt. • Tear over parsley and sprinkle with roasted almonds to serve. Enjoy!