Warm Freekeh Salad with Grilled Halloumi

Name: Warm Freekeh Salad with Grilled Halloumi
Total time: 35 min
Yield: 2 people
Ingredients: 0.75 cup Freekeh; 7 oz Halloumi Cheese; 2 cups Rocca (Arugula); 1 cup Spinach; 1 medium Cucumber; 2 small Tomatoes; 2 tbsp Frozen Pomegranate; 0.25 cup Walnuts; 1 tbsp Pomegranate Molasses; 2 tbsp Olive Oil; 0.5 fruit Lemon; 1 tsp Dried Mint

VegetarianHigh ProteinLunch • DinnerMediterranean

Medium

35minutes

520kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A hearty Middle Eastern grain salad featuring nutty freekeh, salty grilled halloumi, and a tangy pomegranate dressing.

This Warm Freekeh Salad with Grilled Halloumi is a textural masterpiece that brings the nutty, smoky flavor of ancient grains right to your table. Freekeh, a roasted green wheat popular in Levantine cuisine, serves as the hearty base for this salad, offering a chewy bite and robust nutritional profile. The star of the show, however, is the Grilled Halloumi—salty, squeaky cheese that develops a golden, crispy crust when seared. We balance these savory elements with the brightness of fresh Rocca (Arugula) and crisp Cucumbers, while a dressing made from tangy Pomegranate Molasses and zesty Lemon ties everything together. Topped with crunchy Walnuts and jewel-like Frozen Pomegranate seeds, this dish is a celebration of textures and flavors. It works perfectly as a light main course or a stunning side dish. Whether you are looking for a healthy lunch or a vibrant dinner, this Warm Freekeh Salad delivers a sophisticated taste of the Mediterranean that is surprisingly easy to pull together.

Ingredients

150 g Freekeh
200 g Halloumi Cheese
60 g Rocca (Arugula)
30 g Spinach
1 medium Cucumber
2 small Tomatoes
2 tbsp Frozen Pomegranate
30 g Walnuts
1 tbsp Pomegranate Molasses
2 tbsp Olive Oil
0.5 fruit Lemon
1 tsp Dried Mint

Instructions

1
Rinse the Freekeh thoroughly in a fine-mesh sieve. Add it to a pot with water (usually a 1:2.5 ratio) and a pinch of salt. Bring to a boil, then cover and simmer for 20-25 minutes until tender. Drain any excess liquid and fluff with a fork.
2
While the grains cook, dice the cucumber and tomatoes. Roughly chop the walnuts.
3
Slice the Halloumi Cheese into 1cm thick slabs. Heat a grill pan or skillet over medium-high heat. Add a touch of olive oil if using a regular skillet.
4
Sear the Halloumi Cheese for 2-3 minutes on each side until golden brown and crispy.
5
In a small bowl, whisk together the pomegranate molasses, remaining olive oil, juice of half a lemon, dried mint, salt, and pepper to create the dressing.
6
In a large salad bowl, combine the warm Freekeh, Rocca, Spinach, cucumber, and tomatoes. Pour the dressing over the salad and toss gently.
7
Serve the salad topped with the warm Grilled Halloumi, walnuts, and frozen pomegranate seeds (thawed) for a pop of color.

Chef's Tips

•If your freekeh is whole grain (not cracked), it may need soaking or a longer cooking time (40-45 mins).
•Serve immediately while the halloumi is warm and soft; it tends to harden as it cools.

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Recipe By

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