MIDDLE EASTERN-STYLE NECTARINE, HALOUMI AND FREEKEH SALAD
Try this quick and easy divine salad recipe. This is perfect for your summer lunch.
for 4 servings
1 cup freekeh
225g packet haloumi, cut into 1cm thick slices, then halved lengthways
½ cup olive oil
3 nectarines, cut into 8 wedges
1 lemon, juiced
2 tablespoons pomegranate molasses
2 teaspoons honey
½ teaspoon dried chilli flakes
½ cup small flat-leaf parsley leaves
1 baby cos lettuce, leaves separated, torn into large pieces
2 tablespoons pomegranate arils, optional
Place freekeh and 3 cups of water in a medium saucepan over high heat. Bring to the boil, reduce heat and simmer, covered, stirring occasionally for 25-30 minutes or until freekeh is tender and water is evaporated. Transfer to a large bowl and cool.
Place haloumi slices onto paper towel and pat dry. Brush with olive oil on both sides. Heat a non-stick frying pan over a medium heat. Cook haloumi slices for 2-3 minutes on each side or until golden. Transfer to a plate. Brush nectarine wedges with oil and cook in frying pan, for 2 minutes each side or until golden. Transfer to a plate with haloumi
Whisk remaining oil, lemon juice, pomegranate molasses, honey, chilli flakes, salt and pepper in a jug. Add three-quarters of the parsley leaves to freekeh. Drizzle with half the dressing.
Toss until combined. Arrange lettuce leaves on a serving platter and top with the freekeh mixture, haloumi, nectarines, pomegranate arils and remaining parsley leaves. Drizzle with remaining dressing. Serve.