The Ultimate Smoked Freekeh & Crispy Halloumi Bowl
Growing up in Tel Aviv, grain bowls weren't a thing, but the sprawling joy of mezze was life. When I was cooking in London, I needed a way to pack that vibrant, multi-plate feast into one stunning dish. That's how this Smoked Freekeh & Crispy Za'atar Halloumi Grain Bowl was born. To me, a bowl shouldn't be a sad desk lunch. It must be a celebration of the entire Mediterranean! We are layering smoky, chewy freekeh with screaming-hot blistered spring greens and deeply golden, crusty halloumi. What makes this so special to me is the shatteringly crisp sumac chickpea crunch. I am obsessed with texture, and the contrast here is pure magic. Naturally, everything sits on a lavish swoosh of velvety emerald tahini, because if you know me, you know tahini belongs at the bottom of every single plate. The massive handfuls of herbs in that sauce are the answer to everything. To make it your own, simply swap the freekeh for quinoa, or roast whatever vegetables you have on hand. Just promise me you won't skip that glorious tahini puddle!
Featured Recipe
Smoked Freekeh & Crispy Za'atar Halloumi Grain Bowl with Blistered Spring Greens & Emerald Tahini
To me, a grain bowl shouldn't be a sad desk lunch—it should be a vibrant, multi-textured feast that celebrates the entire Mediterranean. We're layering smoky, chewy freekeh with screaming-hot blistered spring greens, deeply golden crusty halloumi, and a shatteringly crisp sumac chickpea crunch. Everything sits on a lavish swoosh of velvety emerald tahini, because if you know me, you know tahini belongs at the bottom of every single plate.
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Timeline
Ingredients
- 6 tbsp olive oil(Divided use for cooking and frying)
- 1 cup cracked freekeh(Rinsed well)
- 2 cups vegetable broth(Low sodium preferred)
- 1 cinnamon stick(Whole)
- 2 tsp kosher salt(Divided use)
- 1/2 cup raw tahini(High quality, well stirred)
- 1 cup mixed herbs (cilantro and parsley)(Packed tightly, tender stems included)
- 1 small jalapeño(Roughly chopped, seeds removed if you prefer less heat)
- 1 garlic clove(Peeled)
- 3 tbsp lemon juice(Freshly squeezed)
- 1/4 cup ice water(Must be ice cold)
- 1 cup dried canned chickpeas(Rinsed, drained, and patted completely dry)
- 1/4 cup slivered almonds
- 1 tsp sumac
- 1 bunch thick asparagus(Woody ends trimmed, cut into 2-inch pieces)
- 2 cups sugar snap peas(Strings removed)
- 8 oz sliced halloumi(Cut into thick slabs)
- 1 tbsp za'atar
- 1/2 cup pomegranate arils
- 1/4 cup fresh mint leaves(Torn)
Instructions
- 1
Heat 1 tbsp olive oil in a saucepan over medium heat. Add 1 cup cracked freekeh and toast until it smells intensely nutty, about 2 minutes. Pour in 2 cups vegetable broth, add 1 cinnamon stick and 1/2 tsp kosher salt. Bring to a boil, then reduce to a low simmer, cover, and cook until tender.
25 min
Tip: Freekeh has a gorgeous inherent smoky flavor, but if you can't find it, pearl couscous or farro works beautifully—just skip the cinnamon stick if using farro so the flavors don't clash.
- 2
While the freekeh simmers, make the emerald tahini. In a blender or food processor, combine 1/2 cup raw tahini, 1 cup packed mixed herbs (cilantro and parsley), 1 small jalapeño, 1 garlic clove, 3 tbsp lemon juice, and 1/2 tsp kosher salt. Blend while streaming in 1/4 cup ice water until the mixture transforms into a pale, velvety, fluffy emulsion. Set aside.
10 min
Tip: Ice water is the non-negotiable secret to fluffy tahini. It shocks the starches in the sesame paste and creates that airy, velvet texture I absolutely obsess over.
- 3
Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat. Add 1 cup dried canned chickpeas (ensure they are very dry!) and fry until they shatter and crunch in your mouth, about 8 minutes. Stir in 1/4 cup slivered almonds for the last 2 minutes. Remove from heat, toss with 1 tsp sumac and 1/2 tsp kosher salt, and transfer to a paper towel-lined plate.
12 min
Tip: Moisture is the enemy of crispiness. Dry your chickpeas thoroughly with a clean kitchen towel before they hit the hot oil for maximum shatter.
- 4
Wipe out the cast-iron skillet and return to high heat. Add 2 tbsp olive oil. Once smoking, toss in 1 bunch thick asparagus and 2 cups sugar snap peas. Let them sit completely undisturbed for 2 minutes to get a fierce, hard char, then toss for another 3 minutes until blistered but still vibrant green and snappy. Season with 1/2 tsp kosher salt and remove to a plate.
7 min
Tip: Do not move the vegetables when they first hit the pan! We want to scorch the outside while keeping the inside beautifully crisp.
- 5
Lower the heat to medium and add 1 tbsp olive oil to the skillet. Lay down 8 oz sliced halloumi slabs. Sear until deeply golden with a thick crust, about 2 minutes per side. Pull the pan off the heat and immediately toss the hot halloumi with 1 tbsp za'atar so the spices bloom in the residual heat without burning.
5 min
Tip: Wait until right before serving to sear your halloumi. It has the best texture—crispy outside, squeaky inside—when it's hot out of the pan.
- 6
Time to build the masterpiece. Swoosh the emerald tahini generously across the bottom of a wide, shallow platter. Spoon the warm freekeh over the center. Artfully arrange the charred asparagus, snap peas, and crusty halloumi. Shower everything with the crispy sumac chickpeas, 1/2 cup pomegranate arils, and 1/4 cup fresh mint leaves. Serve immediately.
5 min
Tip: I like to leave the edges of the tahini visible around the rim of the platter so people know exactly what's waiting for them at the bottom.
Chef's Notes
A generous swoosh of tahini is the foundation of any good plate in my kitchen. Build this while the components are still slightly warm—the contrast of the hot, crusty halloumi against the cool, herby tahini and the pop of sweet pomegranate is pure magic. Don't skip the sumac on the chickpeas; that tartness balances the richness of the cheese.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.