Heirloom Pumpkin & Saffron Stew with Barley, Green Harissa & Haloumi (Slow Cooker)

To make the harissa, add the toasted cumin seeds, toasted coriander seeds, black peppercorns, ground cinnamon, garlic cloves, coriander, mint leaves, olive oil, and salt flakes to a food processor and blitz to combine. If it seems too thick, add a little more olive oil, 1 teaspoon at a time. Pour into a sterilised glass jar (see my tips below) and cover with a film of oil before sealing. Pop in the fridge until ready to use. It will keep for up to 2 weeks.

In a small bowl, combine the rosewater and saffron threads, then set aside while you prepare the remaining ingredients.

Set your slow cooker to the sauté function. Add the oil and, once hot, add the shallot and cook for about 5 minutes, or until soft and caramelised. Stir in the toasted cumin seeds, toasted coriander seeds, ground cardamom, a good pinch of salt and a good grinding of pepper. Continue to cook for another 1–2 minutes. Add the saffron and rosewater, followed by the pumpkin pieces. Pour over the stock, add the preserved lemon, and turn the heat to low. Cover and cook for 1–2 hours.

Serve scooped over black barley and topped with the green harissa, grilled haloumi and coriander.