Freekeh Salad With Halloumi Tahini Zaatar Dressing Recipes

FREEKEH SALAD WITH TAHINI DRESSING

Freekeh Salad with Tahini Dressing image

This filling and satisfying salad with a Mediterranean twist makes a nice lunch or the perfect side to accompany grilled fish or chicken. Freekeh is low in fat and high in protein and fiber, making it a great alternative to quinoa or rice.

Provided by France C

Categories Salad Grains

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup freekeh
2 cups chicken broth
3 tablespoons apple cider vinegar
1 tablespoon tahini
1 teaspoon honey
2 tablespoons olive oil
salt and ground black pepper to taste
½ cup pomegranate seeds
¼ cup red onion, minced
2 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
½ cup crushed pistachios

Steps:

Stir freekeh in a medium-sized saucepan over medium-high heat until lightly toasted and fragrant, about 3 minutes. Add broth and bring to a simmer. Cover pan and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5 minutes. Transfer freekeh to a bowl to cool.
Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined. Season with salt and pepper.
Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat. Season with additional salt and pepper, if desired. Refrigerate 30 minutes. Top with pistachios right before serving so they don't soften.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 32.1 g, Cholesterol 2 mg, Fat 12.1 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 1.4 g, Sodium 464.2 mg, Sugar 6.1 g

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

Ingredients

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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