Ingredients
1 tblsp olive oil
180 g haloumi cut into 1cm cubes
1 packet flatbread to serve
tabouli
4 cups water
salt and cracked black pepper to taste
1 cup freekah
2 cups chopped fresh mint
4 cups chopped fresh parsley
4 spring onions thinly sliced
3 vine ripened tomatoes finely chopped
1 carrot peeled, cut into long matchsticks
½ cup toasted pine nuts
¼ cup toasted sunflower seeds
1 tblsp olive oil
3 tsps finely chopped preserved lemon plus extra to serve
Method
- To make tabouli, bring water to boil. Season with salt. Add freekah. Simmer, covered, for 40 minutes, or until tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Cool to room temperature.
- Stir remaining ingredients into freekah. Season to taste with salt and pepper.
- Heat olive oil in a medium, non-stick frying pan over a high heat. Add cubed haloumi. Cook, stirring occasionally, for 2 minutes, or until golden. Remove from heat.
- Stir haloumi into tabouli. Serve with mountain bread and chopped preserved lemon.
