Middle Eastern Style Nectarine, Haloumi and Freekeh Salad

A light and healthy salad perfect for summer entertaining

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15 mins
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25 mins
Middle Eastern Style Nectarine, Haloumi & Freekeh Salad.jpg


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • 1 baby cos lettuce, leaves separated, torn into large pieces
  • 1/2 teaspoon dried chilli flakes
  • 3 nectarines, cut into 8 wedges
  • 1 cup freekeh
  • 1 lemon, juiced
  • 1/2 cup olive oil
  • 225g packet haloumi, cut into 1cm thick slices, then halved lengthways
  • 2 tablespoons pomegranate arils, optional
  • 1/2 cup small flat-leaf parsley leaves
  • 2 tablespoons pomegranate molasses
  • 2 teaspoons honey

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