Freekeh & Haloumi Salad
Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1/2 cup Oli & Vine rich balsamic, Turkish fig, sweet honey dressing
- 1 cup freekeh
- 1/3 cup quinoa
- 1tablespoons extra virgin olive oil
- 225grams haloumi, sliced
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 1/4 cup pistachio kernels, toasted
- 400grams chickpeas, drained, rinsed
Nutrition per serving
3000kJ / 720Cal
3000 Kilojoules or 720 Calories
34% of daily energy intake*
Protein
25.5grams
Fat
34.0grams
Carbs
59.0grams
Sugars
4.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Looking for a fresh take on a hearty salad? This vibrant combination is perfect for a quick gourmet lunch or easy entertaining.
Method
Step 1 of 4
Place freekeh and 3 1/2 cups water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes. Add quinoa. Cook for a further 20 minutes or until tender and liquid is absorbed. Stand, covered, for 5 minutes.
Step 2 of 4
Heat oil in a frying pan over medium heat. Add half the haloumi. Cook for 1 to 2 minutes each side or until golden. Transfer to a plate. Repeat with remaining haloumi.
Step 3 of 4
Transfer freekeh mixture to a serving dish. Finely chop half the mint and coriander. Roughly chop pistachio kernels. Add herbs and pistachios to freekeh mixture with chickpeas, grapes and 3/4 of the Oli & Vine dressing. Season with salt and pepper. Toss to combine.
Step 4 of 4
Top salad with haloumi and remaining mint and coriander leaves. Drizzle with remaining dressing. Serve.
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