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Persian Freekeh Pilaf

Persian Freekeh Pilaf

with Mango Halloumi and Balsamic Charred Peppers

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We’ve packed extra flavour into this delicious dish by caramelising the halloumi in mango chutney. The sugar in the chutney loses its water content and starts to ‘brown’ which gives it a beautiful glossy texture and an amazing golden caramel flavour. We hope you enjoy!

Tags:VeggieExtra spicy
Allergens:CelerySulphitesNutsMilkCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Red Pepper

1 bunch(es)


1 tsp

Chermoula Spice Mix

¼ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 tbsp

Balsamic Vinegar


25 grams



250 grams



1.5 tbsp

Mango Chutney

1 unit(s)


100 grams


(ContainsCereals containing Gluten)

Not included in your delivery

200 milliliter(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2832.568 kJ
Energy (kcal)677 kcal
Fat35.0 g
of which saturates17.0 g
Carbohydrate55 g
of which sugars23.0 g
Protein32 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Cut the onion in half through the root, peel and chop into roughly ½cm pieces. Remove the core from the red pepper, cut it in half then chop each half into three pieces. Pull the mint leaves off their stalks (discard the stalks) and roughly chop. Boil your kettle and pre-heat your oven to 200 degrees.


Put your onion in a large pan with a drizzle of oil on medium heat and cook for 5 mins until soft. Add the chermoula spice mix (use less if you’re not a fan of spice) and cook for 1 minute, before adding the freekeh and mixing together. Pour in the boiling water (amount specified in the ingredient list) and the vegetable stock pot (remember to check your ingredient list - you don’t need the whole thing!). Mix together to dissolve your stock pot and bring to a simmer. Once simmering, turn the heat to low, pop a lid on and leave to cook for 15 mins. Once the 15 mins are up, remove the pan from the heat and leave to rest for 5 mins.


In the meantime, drizzle a little oil on a baking tray and then add your pepper pieces (skin-side down). Drizzle over the balsamic vinegar, a pinch of salt and a grind of black pepper. Pop in your oven for 15-20 mins, until charred and soft, then remove from your oven.


Put another pan on medium heat. Take the pistachios out of their shells and pop them into the pan (no oil!) to toast for a couple of mins, then remove from the pan. Tip: Keep an eye on them to make sure they don’t burn!


Cut the halloumi into slices about 1cm wide. Put the mango chutney into a small bowl. Put your (now empty) pan back on medium-high heat (no need to wash the pan!), with a drizzle of oil.


Smother both sides of one of your halloumi slices in a little mango chutney and then lay in the pan. Repeat for your other slices of halloumi. Cook for about 3 mins on each side, or until they are golden, then remove from the pan. If you have any mango chutney left, spread it on your halloumi after it has cooked, if not, don’t worry!


Fluff up your freekeh with a fork and mix in three-quarters of your mint as well as a small squeeze of lemon juice. Taste and add more lemon juice if you like things zesty!


Pop your freekeh into bowls and lay on your pepper and halloumi. Sprinkle over your pistachios and any remaining mint and enjoy!