Warm freekeh salad with courgette, macadamia and haloumi

Gemmayze St restaurant's head chef and owner Samir Allen shares this warming freekeh salad recipe packed with courgettes, macadamia nuts and haloumi. Enjoy as a side dish or as a vegetarian main

By Samir Allen
  • 30 mins cooking
  • Serves 10
  • Print
This recipe was first published in Taste magazine.
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  • 1 tablespoon butter
  • 1 onion, diced
  • 5 clove garlic, crushed
  • 2 sprigs thyme
  • 200 gram freekeh
  • 500 millilitre water
  • 4 courgettes, sliced 2cm thick
  • olive oil, for cooking
  • 100 gram toasted macadamia nuts
  • 200 gram haloumi cheese, washed
  • extra virgin olive oil, for drizzling
  • micro greens, to garnish (optional)


  • 1
    Preheat oven to 180°C. Heat butter in a large saucepan on medium heat and sauté onion, garlic and thyme until soft. Add freekeh and toast, stirring, for a few minutes. Add water and bring to a simmer.
  • 2
    Cook until all water has been absorbed and freekeh is tender (about 20 minutes). Season with salt, cover and keep warm.
  • 3
    Meanwhile, place courgettes on an oven tray, drizzle with a little olive oil and season with a little salt. Roast in oven for 15 minutes.
  • 4
    Lightly crush macadamias into large crumbs.
  • 5
    Pat haloumi dry with paper towels. Place the block in a hot, oiled frying pan and cook until golden brown on both sides and soft in centre. Cut into bite-sized pieces.
  • 6
    To assemble, spoon freekeh onto a large serving plate, place roasted courgettes and haloumi all around, sprinkle with crushed nuts and drizzle with extra virgin olive oil. Garnish with micro greens, if desired, and serve.


  • Serves 8-10 as a side.

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