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Freekeh Pilaf with Mango Halloumi and Balsamic Charred Peppers

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A vibrant Middle Eastern–inspired vegetarian pilaf featuring nutty freekeh, sweet mango-glazed halloumi, and smoky balsamic-roasted peppers. This dish is full of bold flavors and contrasting textures, making it a satisfying and elegant meal.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Stovetop and Roasted
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • 100 g freekeh
  • 225 g halloumi
  • 40 g mango chutney
  • 1 large red pepper
  • 1 medium onion
  • 10 g fresh mint leaves
  • 25 g shelled pistachios
  • 1 tablespoon chermoula spice mix
  • 250 ml vegetable stock (from ½ stock pot and water)
  • 1 tablespoon balsamic vinegar
  • ½ lemon, juiced
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat oven to 200°C (392°F). Boil water to prepare the vegetable stock.
  2. Finely chop the onion. Deseed and slice the red pepper into thick strips. Roughly chop the mint and set aside.
  3. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and cook for 5 minutes until soft. Stir in chermoula and cook 1 more minute.
  4. Add freekeh, stir to coat, then pour in the vegetable stock. Bring to a simmer, cover, and cook on low for 15 minutes. Let rest covered for 5 minutes.
  5. Place red pepper strips skin-side up on a baking tray. Drizzle with 1 tablespoon olive oil and balsamic vinegar, season, and roast for 15–20 minutes until charred.
  6. Toast pistachios in a dry frying pan over medium heat for 2–3 minutes until fragrant. Set aside.
  7. Slice halloumi into 1 cm slices and coat both sides with mango chutney. Heat a drizzle of oil in the frying pan and cook halloumi 3 minutes per side until golden.
  8. Fluff the freekeh with a fork, stir in most of the chopped mint and lemon juice. Season to taste.
  9. To serve, divide the freekeh between bowls. Top with charred peppers, mango halloumi, toasted pistachios, and remaining mint.

Notes

  • Swap halloumi for paneer or tofu to suit your preferences.
  • Add roasted zucchini or eggplant for extra vegetables.
  • Use quinoa or rice for a gluten-free version.
  • Top with yogurt for added creaminess.
  • Adjust spice level by adding chili flakes to the chermoula.

Nutrition

Find it online: https://savorymomskitchen.com/freekeh-pilaf-with-mango-halloumi-and-balsamic-charred-peppers/