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Lunch / Dinner

Freekeh Salad

Traditionally made from sheep’s milk (now goat’s and cow’s milk are common), halloumi has a taste and texture all its own that’s worth finding.

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Ingredients

FOR THE VINAIGRETTE, WHISK:

FOR THE SALAD, HEAT:

BRUSH:

TOSS:

Instructions

Preheat grill to medium-high. Brush grill grate with oil.

For the vinaigrette, whisk together lemon juice, oil, and honey; season with salt and pepper.

For the salad, heat water and salt in a saucepan to a boil. Stir in freekeh, cover, and reduce heat to medium low. Simmer freekeh until liquid is absorbed, about 20 minutes; remove from heat and let stand 5 minutes.

Brush halloumi with oil and grill, covered, until heated through, about 2 minutes per side, then dice.

Toss freekeh, halloumi, tomatoes, cucumber, red onion, parsley, chives, and cilantro with vinaigrette; season with salt and pepper. Let salad stand 15 minutes or up to overnight.

For the best smoky flavor, maximize the surface area of the cheese by halving it before grilling.

For the best smoky flavor, maximize the surface area of the cheese by halving it before grilling.

Halloumi is a great cheese to grill since it maintains its shape rather than melting through the grate.

Halloumi is a great cheese to grill since it maintains its shape rather than melting through the grate.

For the best flavor, marinate the salad for a minimum of 15 minutes, but overnight for even more flavor

For the best flavor, marinate the salad for a minimum of 15 minutes, but overnight for even more flavor

Nutritional Facts

Tags: Easy, Quick, Vegetarian, Side Dishes, Make Ahead, Bbq, Grilling, Lunch, Dinner, Salad, Healthy

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