Freekeh Salad With Tahini Dressing Recipes

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FREEKEH SALAD WITH HALLOUMI & TAHINI ZA'ATAR DRESSING



Freekeh Salad with Halloumi & Tahini Za'atar Dressing image

Provided by Yvonne Langen

Categories     Salad

Time 40m

Number Of Ingredients 17

5 tbsp olive oil (divided)
1 cup cracked freekeh
1 ½ tsp salt (divided)
2 ½ cups water
1 ½ tsp za'atar
2 tbsp tahini
2 tbsp red wine vinegar
¼ cup hot water
1 can chickpeas (drained and rinsed)
½ cup sliced green olives
½ cup fresh parsley (coarsely chopped, divided)
1 cup cherry tomatoes (halved)
2 tbsp red onion (finely diced)
1 orange (peeled, segmented and coarsely chopped)
10 oz halloumi (sliced into 6 equal slices and patted dry)
¼ cup salted (roasted sunflower seeds)
1 pita (grilled)

Steps:

  • Bring water and 1 tsp salt to a boil, add cracked freekeh. Reduce heat to medium-low, cover and simmer until water is absorbed, about 20 minutes. Remove from heat, let stand, covered, for 5 minutes. Let cool.
  • In a large bowl, stir together za'atar, tahini, vinegar and 2 tbsp hot water. Add chickpeas, olives, half the parsley, tomatoes, onion, orange, 1/4 cup of olive oil and remaining 1/2 tsp salt. Stir to coat.
  • In a medium nonstick pan, heat remaining 1 tbsp olive oil over medium-high heat. Add halloumi slices and cook until golden, about 2 minutes per side. Carefully remove from pan and slice into bite-sized pieces. Add to bowl.
  • Once freekeh is cool then add to bowl with other ingredients; toss well. When ready to serve, place on a platter and garnish with remaining parsley, sunflower seeds, and torn up grilled pita.

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