Haloumi, grape & kale freekeh salad
Cook 1 cup (200g) cracked green wheat freekeh (available from specialty stores) in a large saucepan of boiling salted water for 25 minutes or until just tender. Drain well. Cool. Place 50g trimmed kale leaves, ¼ cup fresh basil leaves, ½ cup (50g) walnuts, 1 crushed garlic clove, ½ cup (40g) finely grated Parmesan and 2 tablespoons lemon juice in a food processor. Blend until it forms a chunky paste. Stir in ¼ cup (60ml) olive oil. Season to taste. Stir pesto through freekeh and set aside. Heat 1 tablespoon olive oil in a large frying pan over medium heat. Cook 250g sliced haloumi for 1 minute each side or until golden. Serve freekeh with haloumi and 150g halved red seedless grapes.
Freekeh ‘cobb’ salad
Bu hikaye New Zealand Woman's Weekly dergisinin April 18, 2022 sayısından alınmıştır.
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Bu hikaye New Zealand Woman's Weekly dergisinin April 18, 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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