zoom Watercress, freekeh & halloumi salad

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    Watercress, freekeh & halloumi salad

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    Watercress, freekeh & halloumi salad

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4


    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.

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