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Watercress, freekeh & halloumi salad
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250g pack Love Life Quick Cook Freekeh & Quinoa
500ml Cooks’ Ingredients Vegetable Stock
1 bunch salad onions, thinly sliced
3 sticks celery, thinly sliced
½ x 250g pack essential Cypriot Light Halloumi
3 tbsp olive oil
Finely grated zest of 1 lemon, plus 1½ tbsp juice
3 tbsp capers, drained
100g pack watercress
1. Put the freekeh and quinoa grains in a saucepan with the stock. Bring to the boil and cook for about 10 minutes or until just tender, adding a little water if the pan is dry before the grains are cooked. Tip the grains into a bowl and stir in the salad onions and celery.
2. Pat the halloumi dry on kitchen paper and cut into small cubes. Put 2 tsp of the olive oil in a frying pan. Combine the remainder with the lemon zest and juice, capers, 1 tbsp water and a little black pepper. Scatter the watercress onto serving plates and top with the grains.
3. Heat the oil in the pan and fry the halloumi for 2-3 minutes, turning once or twice until golden. Spoon onto the plates and drizzle with the lemon and caper dressing.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in May 2019.