Harissa Halloumi with Spring Greens and Grain Salad

Harissa Halloumi with Spring Greens and Grain Salad

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 16, 2018.
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Ingredients

Grain Salad

  • ¼ cup freekeh
  • ½ telegraph cucumber
  • 2 spring onions
  • 1 carrot
  • ½ bag rocket

Dressing

  • 1/3 red onion
  • Zest and juice of ½ lime
  • 2 Tbsp chopped parsley
  • 2 tsp wholegrain mustard
  • 4 Tbsp chopped coriander

Halloumi

  • 1 block halloumi cheese
  • 1 egg
  • ½ cup cornflour
  • 2 Tbsp halloumi spices

To Serve

  • 2-3 Tbsp harissa
  • 1 Tbsp sliced almonds

Steps

  1. Cook freekeh Bring a small pot of salted water to the boil. Cook freekeh in pot, for about 15 minutes, until tender with a slight bite. Drain well, rinse, then set aside to drain again.
  2. Make dressing and begin salad While freekeh cooks, finely dice red onion. In a large bowl, whisk together all dressing ingredients with 1 Tbsp oil and a pinch of salt. Finely dice cucumber; thinly slice spring onions; grate carrot. Add to bowl with dressing.
  3. Prep halloumi Dice halloumi 2cm. In a small bowl, whisk egg and 2 Tbsp water. In another small bowl, mix cornflour and halloumi spices. First, coat halloumi in cornflour mix, then in egg mix, then back in the cornflour mix.
  4. Cook halloumi Heat a drizzle of oil in a large fry-pan, on medium-high heat. Cook halloumi for about 1 minute each side, until golden and crunchy. If it’s warm enough outside, how about cranking up the BBQ for your halloumi? Simply heat the hotplate to medium-high and cook as per step 4.
  5. Finish salad Add drained freekeh to bowl with dressing. Toss all grain salad ingredients together and season to taste.
  6. To serve Spread harissa on plates, then top with grain salad, halloumi and almonds

Nutritional Information

Energy 2503 kj
598 kcal
Protein 24.1g
Carbohydrate 35.2g
Fat 40.7g