Strawberry and halloumi salad

Cook the freekeh according to pack instructions. Drain and cool under cold running water, then drain again. Meanwhile, in a large bowl, use a fork or small whisk to combine 3 tbsp oil, the vinegar, 2 tsp water and a pinch of salt. Add the strawberries to the dressing and toss. Put the watercress and herbs on top, but don’t mix just yet.

In a frying pan, fry the halloumi in the remaining 1 tbsp oil for about 1 minute on each side, until golden. Add to the salad and toss until glossy. Mix the freekeh through and serve straight away.