Lunch / Dinner
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.
FOR THE VINAIGRETTE, WHISK:
FOR THE SALAD, HEAT:
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.
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
% Daily Value*
Total Fat 54g 83%
Saturated Fat 21g 105%
Cholesterol 104mg 34%
Sodium 1307mg 54%
Carbs 43g 14%
Fiber 10g 40%
*Percent Daily Values are based on a 2,000 calorie diet.