This nectarine, freekah and haloumi salad will win you friends at your next BBQ


This delicious nectarine, freekah and haloumi salad will win you friends at your next BBQ

Skip the tired coleslaw and load up on this. 

Australian Summer Stonefruit

Impress your guests with this salad’s gutsy Middle Eastern flavours. 

Because who wants another scoop of soggy slaw?

Ingredients

  • 1 cup freekeh
  • 225g packet haloumi, cut into 1cm thick slices, then halved lengthways
  • 1/2 cup olive oil
  • 3 nectarines, cut into eight wedges
  • 1 lemon, juiced
  • 2 tablespoons pomegranate molasses
  • 2 teaspoons honey
  • ½ teaspoon dried chilli flakes
  • ½ cup small flat-leaf parsley leaves
  • 1 baby cos lettuce, leaves separated, torn into large pieces
  • 2 tablespoons pomegranate arils, optional

Method

  1. Place freekeh and three 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. Dry haloumi slices with a paper towel, brush with olive oil on both sides and heat a non-stick frying pan over a medium heat. Cook haloumi slices for two-three minutes on each side or until golden. Transfer to a plate.
  3. Brush nectarine wedges with oil and cook, in the same frying pan, for two minutes each side or until golden. Transfer to a plate with haloumi.
  4. Whisk remaining oil, lemon juice, pomegranate molasses, honey, chilli flakes, salt and pepper in a jug. Add three-quarters of the parsley leaves to the freekeh. Drizzle with half the dressing and toss until combined.
  5. 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.
  • Preparation time: 15 mins
  • Cooking time: 25 mins
  • Serves 4




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