Freekeh with Roasted Tomatoes, Halloumi and a Lemon Dressing
Freekeh with Roasted Tomatoes, Halloumi and a Lemon Dressing. A delicious and different salad idea.
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- 200 g whole freekeh
- 16 baby vine tomatoes (approximately)
- 1 tbsp olive oil
- 180 g halloumi
- 1 bunch of parsley
- For the dressing
- 3 tbsp extra virgin olive oil
- juice of 1/2 lemon
- pinch of salt
- pinch of black pepper
Bring a pan of water to the boil, salt well and add the freekeh. Cook for 45 minutes, or until tender.
Meanwhile place the vine tomatoes in a small roasting tin, sprinkle with 1 tbsp of olive oil, season generously and roast for 20 minutes at 200°C/180°C fan forced/Gas mark 6.
In a small jam jar combine the dressing ingredients, screw on the lid and shake well until combined. (or whisk together in a small bowl) The dressing will keep in the fridge for well over a week.
Once the tomatoes are cooked, slice the halloumi into thick (about 1/2cm) slices and fry in a dry frying pan until crispy and golden.
Mix 1 tbsp of dressing into the freekeh, add the parsley, stir well. Check the seasoning.
Serve the freekeh warm with the roasted tomatoes and fried halloumi.