Freekeh Salad with Apricots, Grilled Halloumi & Zucchini
June 29, 2015
Freekeh Salad with Apricots, Grilled Halloumi & Zucchini is a delicious and healthy salad that is perfect for a summer meal. Freekeh is a whole grain that is high in fiber and protein, and it has a nutty flavor that pairs well with grilled zucchini and halloumi cheese. The apricots add a touch of sweetness, and the scallions, pistachios, and parsley provide additional flavor and texture.
The salad is easy to make and can be customized to your liking. If you don't have halloumi cheese, you can substitute feta or another type of salty cheese. You can also add other vegetables to the salad, such as tomatoes, cucumbers, or peppers.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 6 - 8 Servings
Ingredients
¼ cup extra-virgin olive oil, divided
1¼ pounds zucchini (about 3 or 4 medium), quartered lengthwise
9 ounce package halloumi cheese, cut into ½-inch-thick slices
4 firm ripe apricots, pitted and thinly sliced
8 scallions, thinly sliced, white and light green parts only
½ cup toasted pistachios, roughly chopped
Directions
1In a large saucepan, warm 2 tablespoons of the olive oil over medium-high heat. Add the freekeh and stir constantly until the grains are coated with the olive oil and lightly toasted, about 4 minutes.
2Add 3½ cups water and ½ teaspoon salt to the saucepan and reduce the heat to medium. Simmer until the water is level with the freekeh and holes appear in the center of the cooking grain, about 10 minutes. Cover and reduce the heat to low. Simmer until all the water is absorbed and the freekeh is tender, about 10 minutes longer. Transfer the freekeh to a large bowl and fluff with a fork.
3Meanwhile, prepare a medium-hot grill or heat a grill pan over medium-high heat. Brush the zucchini with olive oil and sprinkle with the cumin seed, cinnamon and a pinch of salt. Brush the halloumi generously with olive oil. Grill the zucchini and halloumi until the zucchini is browned on all sides and tender, turning occasionally, and the halloumi is browned on both sides, turning once, about 8 minutes. Transfer to a plate and let cool slightly.
4Meanwhile, in a small bowl, whisk the remaining 2 tablespoons olive oil with the vinegar and garlic. Add the dressing, apricots, scallions, pistachios and parsley to the freekeh. Cut the zucchini and halloumi into ½-inch pieces and add to the salad. Toss to combine and serve immediately.
Recipe adapted from "Salad for Dinner" by Jeanne Kelley (Rizzoli)
Mary Pirio
June 29, 2015
This is a great salad; big hit when I served it!