This recipe was first published in Taste magazine.
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Ingredients
Freekeh
Salad
Method
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.
Note
- Serves 8-10 as a side.
