MIDDLE EASTERN-STYLE NECTARINE, HALOUMI AND FREEKEH SALAD

MIDDLE EASTERN-STYLE NECTARINE, HALOUMI AND FREEKEH SALAD

Try this quick and easy divine salad recipe. This is perfect for your summer lunch.

PREPARATION TIME
15 minutes
COOKING TIME
25 Minute

INGREDIENTS

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
PREPARATION TIME
15 minutes
COOKING TIME
25 Minute

PREPARATION

1
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.
2
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
3
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.
4
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.