Middle Eastern Style Nectarine, Haloumi and Freekeh Salad
Course Entree
Difficulty Easy
Serves:
4
There’s a multitude of brilliant ways to enjoy Australian summerfruit; fresh or cooked, sweet or savoury. This recipe showcases Summerfruits’ versatility in the kitchen.
Ingredients
a:11:{i:0;s:13:”1 cup freekeh”;i:1;s:70:”225g packet haloumi, cut into 1cm thick slices, then halved lengthways”;i:2;s:17:”1/2 cup olive oil”;i:3;s:31:”3 nectarines, cut into 8 wedges”;i:4;s:15:”1 lemon, juiced”;i:5;s:34:”2 tablespoons pomegranate molasses”;i:6;s:17:”2 teaspoons honey”;i:7;s:31:”½ teaspoon dried chilli flakes”;i:8;s:37:”½ cup small flat-leaf parsley leaves”;i:9;s:60:”1 baby cos lettuce, leaves separated, torn into large pieces”;i:10;s:41:”2 tablespoons pomegranate arils, optional”;}
Instructions
- 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.