Parsley and freekeh salad with haloumi
180 g, (180g)
2 clove(s), crushed
Fresh flat-leaf parsley
⅔ cup(s), chopped
2 medium, chopped
250 g, quartered
½ medium, thinly sliced
1 medium, wedges
- Cook freekeh in a large saucepan of boiling water, following packet instructions, or until just tender. Drain. Rinse under cold water. Drain.
- Combine oil, juice and garlic in a large bowl. Add freekeh, parsley, cucumber, tomatoes and onion and toss to combine.
- Heat a medium non-stick frying pan over medium heat. Cook walnuts, tossing, for 1 minute or until golden. Cool and coarsely chop.
- 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.