Easy Haloumi salad made with Australian nectaries and freekeh. A light and healthy salad that's perfect for summer entertaining. Top with pomegranate molasses for a delightful middle eastern salad.
Ingreadient:
- 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
Direction:
- 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
