Freekeh and Haloumi Salad
Haloumi on salad, say no more!... Freekah provides a delicious nutty flavour that compliments the salty haloumi, and not to mention the pop for fresh pomegrante.
Prep Time 20 minutes
Resting Time 10 minutes
- 1 cup Freekah*
- 2 cups spinach
- 1/2 red onion thinly sliced
- 1 Lebanese cucumber diced
- 1 pomegranate
- 150 g Haloumi
- 1/4 cup oil extra virgin
- 2 tbsp balsamic vinegar
Cook Freekah per packet instructions and then allow to cool completely. Then stir through the spinach, red onion and cucumber.
To prepare the pomegranate, cut it in half and then put it in the palm of your hands (seeds facing dowover a bowl and firmly tap it with a wooden spoon. All of the pomegranate seeds should pop out. Remove any white pith that falls out.
Stir the pomegranate through the salad and then dress with oil and balsamic vinegar. Set aside and prepare the Haloumi.
Heat a small non stick fry pan. Slice the Haloumi into 3mm thick slices and then place the Haloumi slices on the hot fry pan. Cook for 1-2min on either side until brown. Layer the Haloumi on top of the salad.
*feel free to use quinoa or brown rice if you don't have freekah on hand!