Spiced Freekeh Fig & Halloumi Salad

Spiced Freekeh Fig & Halloumi Salad

Serves 2

Heat olive oil in a small pot over high heat. Add the ras el hanout and freekeh and cook for 1 minute, stirring frequently.

Add 300ml water and bring to the boil. Cover with a lid and reduce heat to low to simmer and cook for 15 minutes. Once cooked, remove from heat and leave to stand with the lid on for 10 minutes.


Cut halloumi into 1cm thick slices. Quarter the figs. Finely chop the mint leaves. Rinse the rocket and roughly chop. Cut the lemon into wedges.

Once the cracked freekeh has been standing for 10 minutes, empty into a large mixing bowl to cool. Next, cook the halloumi.

Heat a non-stick frying pan on medium heat. Add olive oil and spread around the pan. Place the halloumi on the pan and cook for 2 minutes on one side. Once the halloumi is golden, flip and repeat on the other side.

Place the rocket, mint, juice of half the lemon, salt, pepper and 1 tablespoon of extra virgin olive oil to the cracked freekeh. Gently toss to combine. Taste and add more lemon juice if preferred.

To Serve

Divide freekeh salad between plates.

Arrange halloumi slices on top.

Top with figs, sprinkle with nigella seeds, drizzle over with honey and season with salt and pepper.

Recipe courtesy of Tucker Street.

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