I think making this salad was wishful thinking. Sydney is still rather chilly and dreary at the moment. Getting up in the morning requires well though-out layering of coats and scarves. Work lunches normally consist of soup and numerous cups of hot tea are consumed throughout the day. But I am off to Europe in a month for my first holiday in two years. I think the thought of sunshine, warm water and balmy nights got me confused about which hemisphere I was on. I had urges for something light and fresh – something that I might order while I drink cocktails and relax by the pool in Santorini. This salad seemed to hit the mark rather well though. I may be slightly premature in my food choices but this salad is rather tasty. It’s zingy from the lemon, slightly textural with the crunch of the freekah, salty with the haloumi and with just the right amount of sweetness from the tomatoes. So if you’re dreaming of being on a different continent, do like I did and give this a go!
Freekah and Haloumi Salad
175g freekah, cooked according to packet instructions
1 bunch flat leaf parsley, finely chopped
1 handful mint, finely chopped
1 small red onion, finely diced
3 spring onions, sliced thinly
3 vine-ripened tomatoes, deseeded and finely diced
125ml extra virgin olive oil, plus extra
juice of 2 lemons
sea salt and freshly ground pepper
300g haloumi, cut into 4 slices
Put the freekah in a bowl and add the parsley, mint, red onion, spring onions and vine-ripened tomatoes. Mix well.
Whisk the olive oil and lemon juice together and season to taste with salt and pepper. Add the dressing to the freekah and mix through thoroughly.
Place a pan onto the stove on a high heat and add a splash of extra virgin olive oil. When hot, add the haloumi slices and cook on one side for a minute until they turn brown and a crust forms.
Turn over and repeat.
To serve, slice up the haloumi, divide between 4 plates and spoon over the freekah salad.