1 cup freekeh
225g packet halloumi, cut into 1cm thick slices, then halved lengthways
½ cup olive oil
3 nectarines, cut into 8 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
If you can’t find freekeh, you can substitute with the following farro, barley, whole wheat cous-cous or quinoa.
- Place freekeh and 3 cups of water in a medium saucepan over high heat. Bring to the boil, reduce heat and simmer, covered, occasionally stirring, for 25-30 minutes or until freekeh is tender and water is evaporated. Transfer to a large bowl and cool.
- Place halloumi slices onto a paper towel and pat dry. Brush with olive oil on both sides. Heat a non-stick frying pan over medium heat. Cook halloumi slices for 2-3 minutes on each side or until golden. Transfer to a plate. Brush nectarine wedges with oil and cook in a frying pan, for 2 minutes on each side or until golden. Transfer to a plate with halloumi.
- 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, halloumi, nectarines, pomegranate arils and remaining parsley leaves. Drizzle with remaining dressing.