Middle Eastern Style Nectarine, Haloumi and Freekeh Salad
A light and healthy salad perfect for summer entertaining
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.
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.
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.
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