We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Halloumi with Freekeh, Chickpea & Tahini Za’atar Dressing
Early Summer 2020
If you’re not familiar with freekeh you’ll love its smoky, herbal flavour. It’s made from toasted green wheat and is prepared similarly to rice or bulgur. Za’atar is a blend of thyme, sesame and sumac; it’s delicious on warm pita with a drizzle of olive oil. You can find all the salad ingredients at any Middle Eastern grocer.
Serves 6 to 8
7 tbsp (105 mL) olive oil, divided 1 cup (250 mL) freekeh, rinsed
1 ½ tsp (7 mL) salt, divided 4 cups (1 L) water
1 ½ tsp (7 mL) za’atar
2 tbsp (30 mL) tahini
2 tbsp (30 mL) red wine vinegar ¼ cup (60 mL) hot water
1 can (540 mL) chickpeas, drained and rinsed
½ cup (125 mL) green manzanilla olives, halved
½ cup (125 mL) fresh parsley, coarsely chopped, divided
1 cup (250 mL) cherry tomatoes, halved 2 tbsp (30 mL) white onion, finely diced
1 orange, peeled, segmented and coarsely chopped
10 oz (285 g) halloumi, sliced into 6 equal slices and patted dry
¼ cup (60 mL) salted, roasted sunflower or sesame seeds
1 Heat 2 tbsp (30 mL) olive oil in a large pot over medium heat Stir in rinsed freekeh, 1 tsp (5 mL) salt and 4 cups (1 L) water. Bring to a boil, cover and simmer until tender, about 30 minutes, plus another 10 minutes uncovered.
2 In a large bowl, stir together za’atar, tahini, vinegar and ¼ cup (60 mL) hot water. Add chickpeas, olives, half the parsley, tomatoes, onion, orange, ¼ cup (60 mL) of remaining olive oil and remaining ½ tsp (2 mL) Stir to coat.
3 In a medium nonstick pan, heat remaining 1 tbsp (15 mL) 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.
4 When freekeh is tender, drain off any resid- ual cooking liquid, let cool and then add to bowl with other ingredients; toss well. When ready to serve, place on a platter and garnish with remaining parsley and sunflower or sesame seeds.
Serves 6 to 8
