Recipe by: Justine Schofield featured on Everyday Gourmet
Ingredients
- 2 x 160g Riverina Dairy High Protein Haloumi, sliced into 1.5cm pieces
- ½ cup freekeh, rinsed
- 1 pomegranate, seeds removed
- ½ cup toasted almonds, roughly chopped
- 4 sprigs each of mint, dill and parsley, finely chopped
- 2 spring onions, sliced
- 1 cup of water
- Olive oil, for fryingDressing
- 3 tbsp extra virgin olive oil
- 1 tsp pomegranate molasses
- 1 tbsp red wine vinegar
- 1 tsp honey
- Salt and pepper
High Protein Haloumi Grain Salad
For the dressing, whisk all the ingredients together with a pinch of salt and pepper.
Place the freekeh and 1 cup of water into a small saucepan. Once boiling, turn down to a simmer and cook for 15–20 minutes, until tender but chewy. Drain and place into a bowl with the pomegranate seeds, almonds, herbs and spring onions. Drizzle in half of the dressing and toss.
Heat a small splash of olive oil in a pan over medium heat, then fry the Riverina Dairy Cyprus Style Haloumi for 2-3 minutes on each side
Arrange on a platter, top with grain salad, and drizzle with extra dressing.
