Parsley and freekeh salad with haloumi
11
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Flat leaf parsley has a more robust, grassy flavour than curly parsley and stands up better to cooking. It adds an amazing fresh flavour to this Freekeh salad.
Ingredients
Dry freekeh
180 g, (180g)
Olive oil
2 tbs
Lemon juice
1 tbs
Garlic
2 clove(s), crushed
Fresh flat-leaf parsley
⅔ cup(s), chopped
Lebanese cucumber
2 medium, chopped
Cherry tomatoes
250 g, quartered
Red onion
½ medium, thinly sliced
Walnuts
2 tbs
Haloumi cheese
120 g
Lemon(s)
1 medium, wedges
Instructions
1
Cook freekeh in a large saucepan of boiling water, following packet instructions, or until just tender. Drain. Rinse under cold water. Drain.
2
Combine oil, juice and garlic in a large bowl. Add freekeh, parsley, cucumber, tomatoes and onion and toss to combine.
3
Heat a medium non-stick frying pan over medium heat. Cook walnuts, tossing, for 1 minute or until golden. Cool and coarsely chop.
4
Cook haloumi in same pan for 1–2 minutes each side or until golden and heated through. Top freekeh salad with haloumi and walnuts and serve with lemon wedges.
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