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Ancient grain salad with haloumi recipe
Ancient grain salad with haloumi recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
"Wholesome ancient grain salad with Freekeh, wild rice, haloumi, mint, and pomegranate. Versatile as a side or main dish for vegetarians. Bonus: make extra dressing for other salads!"
Ingredients:
  • 600g sweet potato, cut into 1.5cm cubes
  • 36.40 gm extra virgin olive oil
  • 100g (1/2 cup) wild rice
  • 180g (1 cup) freekeh
  • 4 green shallots, thinly sliced
  • 250g haloumi, cut into 1cm slices
  • 125.00 ml mint leaves, chopped
  • 55g (1/3 cup) pistachios, toasted, chopped
  • 45g (1/4 cup) pomegranate arils
  • 100ml extra virgin olive oil
  • 60ml (1/4 cup) red wine vinegar
  • 21.00 gm lemon juice
  • 11.80 gm Dijon mustard
  • 14.40 gm honey
Instructions:
  • - Preheat the oven to 190C/170C fan forced. - Line an oven tray with baking paper. - Arrange the sweet potato on the tray. - Drizzle 1 tablespoon of oil over the sweet potatoes and season. - Bake for 35 minutes, tossing halfway through, until tender and golden brown.
  • Cook the rice in a large saucepan of boiling water for 45 minutes until tender. Drain and let it cool slightly. Then, cook the freekeh in a separate saucepan of boiling water for 35 minutes until tender but slightly chewy. Drain and cool slightly.
  • Combine oil, vinegar, lemon juice, Dijon mustard, honey, and seasonings in a screw-top jar. Shake well to blend.
  • In a large bowl, mix together the rice, freekeh, sweet potato, chickpeas, and shallot. Drizzle ¾ of the dressing over the mixture and gently toss to coat.
  • Heat the remaining oil in a large non-stick frying pan over medium-high heat. Sear the haloumi for 1 minute on each side until golden. Cut into 2cm pieces on a chopping board. Add mint, pistachios, pomegranate, and remaining dressing to the salad. Transfer to a serving dish and enjoy.

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