Freekeh, Portabella Mushroom and Haloumi Salad

  • Serves: 6
  • Cooks In: 25 minutes
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Ingredients

3 cups boiling water
1 1/2 cups dry freekeh*
8 large Portabella mushrooms
1/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
2 garlic cloves
1 tsp salt
Freshly ground pepper
2 large zucchinis, sliced lengthways
1 red capsicum, cut into 3cm wide strips
Extra virgin olive oil spray
180g halloumi, sliced
2 large handfuls of rocket leaves
1/2 red onion, finely sliced
*Freekeh (pronounced free-ka) is a wholegrain wheat cereal that can be purchased at major supermarkets and health-food stores.

Method

1

Preheat the BBQ to medium to high heat.

2

In a large saucepan, add boiling water, salt and freekeh. Bring to a boil, stirring occasionally. Once boiling, lower heat and simmer for 15 minutes or until all the water has been absorbed. Remove from heat and set aside in a bowl to cool. Hint: Remove the brown foam from the pot as this will discolour your freekeh grain!

3

In a jar, mix together a marinade of extra virgin olive oil, balsamic vinegar, crushed garlic, salt and pepper. Place mushrooms into a casserole dish and cover with marinade for at least 10 minutes. Spray capsicum and zucchini with extra virgin olive oil spray and season to taste.

4

BBQ mushrooms, capsicum and zucchini for about 5 mins on either side, then remove from heat. Once cool, slice BBQ vegetables into quarters, lengthways. Pour the remaining mushroom marinade into a jar to be used as the salad dressing.

5

Cook haloumi slices in a large fry pan for about 2 minutes on either side. Remove from pan when golden brown.

6

In a large serving bowl or platter, combine the freekeh, mushrooms, zucchini, capsicum, red onion and rocket. Mix through salad dressing and toss well. Layer with grilled haloumi, serve and enjoy.

7

Serving tip: Add any roasted vegetables you might have – I’ve added some butternut pumpkin to mine!

Ingredients

 3 cups boiling water
 1 1/2 cups dry freekeh*
 8 large Portabella mushrooms
 1/3 cup extra virgin olive oil
 1/3 cup balsamic vinegar
 2 garlic cloves
 1 tsp salt
 Freshly ground pepper
 2 large zucchinis, sliced lengthways
 1 red capsicum, cut into 3cm wide strips
 Extra virgin olive oil spray
 180g halloumi, sliced
 2 large handfuls of rocket leaves
 1/2 red onion, finely sliced
 *Freekeh (pronounced free-ka) is a wholegrain wheat cereal that can be purchased at major supermarkets and health-food stores.

Directions

1

Preheat the BBQ to medium to high heat.

2

In a large saucepan, add boiling water, salt and freekeh. Bring to a boil, stirring occasionally. Once boiling, lower heat and simmer for 15 minutes or until all the water has been absorbed. Remove from heat and set aside in a bowl to cool. Hint: Remove the brown foam from the pot as this will discolour your freekeh grain!

3

In a jar, mix together a marinade of extra virgin olive oil, balsamic vinegar, crushed garlic, salt and pepper. Place mushrooms into a casserole dish and cover with marinade for at least 10 minutes. Spray capsicum and zucchini with extra virgin olive oil spray and season to taste.

4

BBQ mushrooms, capsicum and zucchini for about 5 mins on either side, then remove from heat. Once cool, slice BBQ vegetables into quarters, lengthways. Pour the remaining mushroom marinade into a jar to be used as the salad dressing.

5

Cook haloumi slices in a large fry pan for about 2 minutes on either side. Remove from pan when golden brown.

6

In a large serving bowl or platter, combine the freekeh, mushrooms, zucchini, capsicum, red onion and rocket. Mix through salad dressing and toss well. Layer with grilled haloumi, serve and enjoy.

7

Serving tip: Add any roasted vegetables you might have – I’ve added some butternut pumpkin to mine!

Freekeh, Portabella Mushroom and Haloumi Salad

Tags:

 Salad

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