Freekeh, Halloumi and Pomegranate Salad
Description
a gorgeous colorful salad that is loaded with freekeh, dried cranberries, pomegranate seeds, halloumi cheese, mint leaves, iceberg salad and toasted slivered almonds, all dressed with a lemon-olive oil dressing to compliment the ingredients.
Ingredients
- 1 cup freekeh
- 1 ½ cups water
- 1 whole pomegranate seeded
- ¾ cup dreid cranberries
- 250 g. / 9 oz.halloumi cheese diced
- A handful of mint leaves chopped
- 1 cup iceberg salad chopped
- ¼ cup slivered almonds toasted
- ¼ cup olive oil
- ¼ cup lemon juice freshly squeezed
- 1 teaspoon salt or to taste
Instructions
- Soak the freekeh in water for 10 minutes. Drain in a sieve and rinse under running water and drain.
- Place the water in a medium saucepan and bring to a boil. Add the freekeh and salt, reduce heat to very low, cover up simmer for 25-30 minutes. Remove the pan from the heat and allow to cool down.
- In a large bowl, combine the dried cranberries, diced halloumi, pomegranate seeds, chopped iceberg, and mint leaves. Add the freekeh, olive oil and lemon juice. Mix well and taste to adjust the salt.
- Transfer to a serving plate and sprinkle the toasted almonds. Enjoy!
Notes
If you make this recipe, share your pictures on Facebook! I would love to see your creations! Hashtag them #Hadia's Lebanese Cuisine
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