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Photo of Parsley and freekeh salad with haloumi by WW

Parsley and freekeh salad with haloumi

11
Points®
Total Time
55 min
Prep
30 min
Cook
25 min
Serves
4
Difficulty
Moderate
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.

Notes

TIP: You can use almonds or pine nuts instead of walnuts.

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