This vibrant freekeh pilaf brings together nutty grains, sweet caramelised halloumi, and smoky balsamic peppers for a satisfying Middle Eastern–inspired vegetarian meal. Every bite balances freshness, warmth, and richness, making it perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

This recipe delivers big flavour with simple techniques. The freekeh cooks into a hearty, fluffy base infused with warm spices, while the halloumi becomes irresistibly golden thanks to mango chutney. Roasted peppers add a tangy-sweet contrast, and fresh mint and lemon lift the whole dish. It’s wholesome, filling, and feels restaurant-quality without being complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Freekeh – 100 g
Halloumi – 225 g
Mango chutney – 40 g
Red pepper – 1 large
Onion – 1 medium
Fresh mint leaves – 10 g
Pistachios (shelled) – 25 g
Chermoula spice mix – 1 tablespoon
Vegetable stock – 250 ml (prepared from ½ vegetable stock pot and water)
Balsamic vinegar – 1 tablespoon
Lemon – ½, juiced
Olive oil – 2 tablespoons
Salt – to taste
Black pepper – to taste

Directions

1. Preheat the oven to 200°C. Boil enough water to prepare the vegetable stock.
2. Peel and finely chop the onion into small, even pieces. Deseed the red pepper and cut it into thick strips. Roughly chop the mint leaves and set aside.
3. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the onion and cook for about 5 minutes until soft and translucent. Stir in the chermoula spice mix and cook for 1 minute until fragrant.
4. Add the freekeh to the pan and stir to coat it in the spices. Pour in the hot vegetable stock, stir well, and bring to a gentle simmer. Cover with a lid, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
5. While the freekeh cooks, place the red pepper pieces skin-side down on a baking tray. Drizzle with 1 tablespoon olive oil and the balsamic vinegar. Season lightly with salt and black pepper, then roast for 15–20 minutes until soft and charred at the edges.
6. Heat a dry frying pan over medium heat. Add the pistachios and toast for 2–3 minutes until fragrant, shaking the pan often. Remove and set aside.
7. Slice the halloumi into 1 cm thick pieces. Lightly coat both sides of each slice with mango chutney. Heat a drizzle of olive oil in the same frying pan over medium-high heat and cook the halloumi for about 3 minutes per side until deeply golden.
8. Fluff the cooked freekeh with a fork. Stir in most of the chopped mint and a squeeze of lemon juice. Taste and adjust seasoning if needed.
9. Spoon the freekeh pilaf into bowls. Top with the charred peppers and mango halloumi, then finish with toasted pistachios and the remaining mint.

Servings and timing

Servings: 2
Total time: 30 minutes
Prep time: 10 minutes
Cooking time: 20 minutes

Variations

You can swap halloumi for grilled paneer if desired. For extra vegetables, add roasted courgette or aubergine alongside the peppers. If you prefer more heat, include a pinch of chilli flakes with the spice mix. A spoon of plain yogurt on top also adds a lovely creamy contrast.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through. For best texture, reheat the freekeh and halloumi separately if possible.

FAQs

Can I make this recipe vegan?

Yes, you can replace the halloumi with firm tofu or grilled vegetables and use a vegan-friendly mango chutney.

What does freekeh taste like?

Freekeh has a nutty, slightly smoky flavour and a chewy texture similar to bulgur or barley.

Can I cook freekeh in advance?

Yes, cooked freekeh keeps well in the fridge for up to 3 days and can be reheated easily.

Is this dish spicy?

It has mild warmth from the chermoula spice mix, but it is not very spicy. You can adjust the amount of spice to taste.

Can I use another grain instead of freekeh?

Yes, bulgur wheat or couscous can work, but cooking times and liquid amounts may vary.

What can I use instead of pistachios?

Almonds or cashews are good alternatives if pistachios are unavailable.

Does halloumi need to be soaked before cooking?

No, halloumi can be cooked directly, but you can rinse it briefly if you prefer a less salty taste.

Can I make this dish gluten-free?

Freekeh contains gluten, so for a gluten-free option use quinoa or rice instead.

What pairs well with this pilaf?

A simple green salad or cucumber and tomato salad complements the flavours nicely.

Can I double the recipe?

Yes, simply double all the ingredients and use a larger pan for cooking the freekeh.

Conclusion

This freekeh pilaf with mango halloumi and balsamic charred peppers is a beautifully balanced dish that combines comfort and freshness in every bowl. With its bold flavours, satisfying textures, and straightforward preparation, it’s a recipe you’ll want to return to again and again.

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