Skip the tired coleslaw and load up on this.
Impress your guests with this salad’s gutsy Middle Eastern flavours.
Because who wants another scoop of soggy slaw?
- 1 cup freekeh
- 225g packet haloumi, cut into 1cm thick slices, then halved lengthways
- 1/2 cup olive oil
- 3 nectarines, cut into eight wedges
- 1 lemon, juiced
- 2 tablespoons pomegranate molasses
- 2 teaspoons honey
- ½ teaspoon dried chilli flakes
- ½ cup small flat-leaf parsley leaves
- 1 baby cos lettuce, leaves separated, torn into large pieces
- 2 tablespoons pomegranate arils, optional
- Place freekeh and three cups of water in a medium saucepan over high heat. Bring to the boil, reduce heat and simmer, covered, stirring occasionally for 25-30 minutes or until freekeh is tender and water is evaporated. Transfer to a large bowl and cool.
- Dry haloumi slices with a paper towel, brush with olive oil on both sides and heat a non-stick frying pan over a medium heat. Cook haloumi slices for two-three minutes on each side or until golden. Transfer to a plate.
- Brush nectarine wedges with oil and cook, in the same frying pan, for two minutes each side or until golden. Transfer to a plate with haloumi.
- Whisk remaining oil, lemon juice, pomegranate molasses, honey, chilli flakes, salt and pepper in a jug. Add three-quarters of the parsley leaves to the freekeh. Drizzle with half the dressing and toss until combined.
- Arrange lettuce leaves on a serving platter and top with the freekeh mixture, haloumi, nectarines, pomegranate arils and remaining parsley leaves. Drizzle with remaining dressing.
- Preparation time: 15 mins
- Cooking time: 25 mins
- Serves 4