Photo by Ali Ammouri on Unsplash
Grilled Halloumi & Freekeh Salad with Pomegranate
Smoky charred halloumi meets nutty freekeh, sweet pomegranate and a bright sumac dressing in this fresh, textured salad.
- 225 g halloumi
- 150 g freekeh
- 60 g pomegranate seeds
- 1 pc cucumber
- 150 g cherry tomatoes
- ½ pc red onion
- 10 g fresh mint
- 10 g flat-leaf parsley
- 1 pc lemon
- 3 tbsp olive oil
- 1 tsp sumac
- 30 g pistachios
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook the freekeh in salted boiling water for 15-18 minutes until tender but chewy; drain and cool slightly.
- Step 2
Meanwhile, dice the cucumber and cherry tomatoes, and thinly slice the red onion.
- Step 3
Whisk together the lemon juice, olive oil and sumac to make the dressing; season with salt and pepper.
- Step 4
Slice the halloumi into 1cm thick pieces. Heat a griddle pan over high heat and grill the halloumi for 2 minutes per side until deep golden char lines form.
- Step 5
In a large bowl, combine the freekeh, cucumber, tomatoes, red onion, mint and parsley.
- Step 6
Toss the salad with most of the dressing, then divide between plates.
- Step 7
Top with the grilled halloumi, scatter over pomegranate seeds and crushed pistachios, and drizzle with the remaining dressing.
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