Smoked Freekeh & Crispy Za'atar Halloumi Grain Bowl with Blistered Spring Greens & Emerald Tahini

Instructions

1. 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. 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. 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. 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. 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. 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.