Freekah Salad with Halloumi, Toasted Almonds, Lemon and Parsley

I like my winter salads to be big and hearty and packed with nutty grains and satisfying cheese. I like them to be able to hold their own as a one bowl meal, or next to a piece of roasted chicken. I really like to eat them cross legged in front of the TV with a glass of deep scarlet wine and with my eyes on Jax and Opie from SOA.

I nearly saved this salad for Friday just so I could say "Freekah Friday", but I thought that would be too silly.


Freekah Salad with Halloumi, Toasted Almonds, Lemon and Parsley
slightly adapted from Karen Marini's Feasting
Serves 4

300g freekah
70g dried blueberries
100ml extra virgin olive oil
juice 1 lemon
Sea salt and freshly ground black pepper
1 red onion, finely diced
1 large bunch parsley, leaves picked
50g toasted natural almonds, roughly chopped
250g halloumi

Bring a large saucepan of water to the boil and add the freekah. Reduce the heat and simmer for 40 minutes until tender. Drain and place into a serving bowl.

Slice the halloumi into 1/2cm slices. Put a dry frying pan on medium-high heat and cook the haloumi until it is golden brown on both sides. This will only take a minute or two. Add this to the freekah.

Add the dried blueberries, olive oil, lemon juice, salt and pepper to the warm freekah and cheese. Throw in the onion and parsley and toss everything together gently. Sprinkle with toasted almonds and serve.