Halloumi With Fruity Plum Chutney

Rinse the freekeh in a sieve under cold running water

Place the washed freekeh in a pot with plenty of water

Bring to the boil over a high heat and cook for 20-25 min or until the freekeh is tender with a slight bite

Meanwhile, preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely slice the red onion(s)

Chop the plums into rough pieces, discarding the stones

Heat a separate pot with 1 tbsp (2 tbsp) olive oil over a low heat

Once hot, add the onion and plums with a pinch of salt

Cook for 6-8 min or until the onions have softened and the plums are tender, stirring occasionally

Add the almonds to a baking tray and oven roast until browned, approx. 7-13 min

Add the balsamic vinegar, 1 tbsp (2 tbsp) sugar and 2 tbsp (4 tbsp) water to the plums

Increase the heat to medium and cook for 10-15 min or until jammy, then set aside

Meanwhile, drain the halloumi and pat dry with kitchen roll

Slice the halloumi in half widthways to make 2 (4) steaks

Strip the mint leaves from the stems, save a few for garnish, and chop the rest finely

Chop the cooled, toasted almonds coarsely (or bash them in a bowl with a rolling pin)

Drain the cooked freekeh and return it to its pot

Heat a separate pan (preferably non-stick) over a high heat

Once hot, add the halloumi steaks and cook on each side for 3-4 min or until browned on the outside