Cast-Iron Charred Watermelon & Halloumi Breakfast Bowl with Za'atar Freekeh & Date Tahini

Instructions

1. 1

   In a medium saucepan, combine 1 cup cracked freekeh, 2 cups water or vegetable broth, 1/2 tsp kosher salt, and 1 tsp olive oil. Bring to a rolling boil, then reduce the heat to your lowest setting, cover, and let simmer until the liquid is entirely absorbed, about 20-25 minutes.

   25 min

   Tip: Freekeh has a beautiful smoky flavor naturally, which bridges the gap perfectly between the sweet date tahini and the charred watermelon.

2. 2

   Bring a small pot of water to a vigorous boil. Gently lower 4 large eggs into the water and boil for exactly 6 and a half minutes for that perfect jammy yolk. Transfer immediately to an ice bath, let cool, then peel and slice in half.

   15 min

   Tip: Room temperature eggs are less likely to crack when they hit boiling water.

3. 3

   In a small bowl, aggressively whisk together 1/3 cup raw tahini paste, 1.5 tbsp silan (date syrup), 2 tbsp fresh lemon juice, and 1/4 tsp kosher salt. The mixture will immediately seize up and look stiff—don't panic! Whisk in 3-4 tbsp ice water one tablespoon at a time until the mixture transforms into a light, velvety sauce.

   5 min

   Tip: Ice water is the secret to fluffy, cloud-like tahini. Room temperature water makes it heavy.

4. 4

   Heat a large, dry cast-iron skillet over high heat until it is literally smoking. Pat 1.5 lbs seedless watermelon blocks completely dry with paper towels. Place them in the dry pan and let them sear undisturbed for 2-3 minutes per side until deeply blackened and caramelized. Transfer to a plate.

   6 min

   Tip: Moisture is the enemy of a good sear! If you don't pat the watermelon dry, it will just steam and turn to mush.

5. 5

   Carefully wipe the skillet clean with a damp paper towel. Return to medium-high heat and add 1 tbsp olive oil. Add the 8 oz halloumi cheese slabs and sear for 2-3 minutes per side until a deep, golden-brown crust forms. The cheese should be squeaky on the outside and melting on the inside.

   6 min

   Tip: You must wipe the pan clean after the watermelon! Otherwise, the residual fruit sugars will burn onto your gorgeous cheese.

6. 6

   Fluff the cooked freekeh with a fork and stir in 1 tbsp za'atar and the remaining 2 tsp olive oil. Divide the warm grains among wide bowls. Top with the charred watermelon, blistered halloumi, and jammy egg halves. Flood the bowls with the date tahini, then bury everything under 1/2 cup fresh mint leaves, 1/2 cup fresh cilantro, and 1/4 cup toasted pistachios. Sprinkle with a final pinch of 1/4 tsp kosher salt and extra za'atar.

   4 min

   Tip: Don't be shy with the herbs. In my kitchen, herbs are a salad ingredient, not just a garnish.