Haloumi Grain Salad

Cook Time 45 minutes

Servings 4

Ingredients

2 x 160g haloumi, sliced into 1.5cm pieces

½ cup freekeh, rinsed

1 pomegranate, seeds removed

½ cup toasted almonds, roughly chopped

4 sprigs each of mint, dill and parsley, finely chopped

2 spring onions, sliced

1 cup of water

Olive oil, for frying

Dressing

3 tbsp extra virgin olive oil

1 tsp pomegranate molasses

1 tbsp red wine vinegar

1 tsp honey

Salt and pepper

Method

For the dressing, whisk all the ingredients together with a pinch of salt and pepper.

Place the freekeh and 1 cup of water into a small saucepan. Once boiling, turn down to a simmer and cook for 15–20 minutes, until tender but chewy. Drain and place into a bowl with the pomegranate seeds, almonds, herbs and spring onions. Drizzle in half of the dressing and toss.

Heat a small splash of olive oil in a pan over medium heat, then fry the haloumi for 2-3 minutes on each side.

Arrange on a platter, top with grain salad, and drizzle with extra dressing.