Strawberry and halloumi salad

Name: Strawberry and halloumi salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 80 g freekeh; 4 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 230 g Strawberries, quartered; 80 g bag watercress, leaves and stems in bitesized pieces; 25 g pack flat leaf parsley, leaves picked; 20 g pack dill, fronds picked; 250 g pack halloumi, cut into 2cm cubes

A fantastic example of how strawberries can be used in place of tomatoes – they work incredibly well, providing that sweet-sharp pop of crimson amid salty halloumi, floral herbs and peppery watercress.

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Vegetarian

Serves2
CourseStarter
Prepare10 mins
Cook25 mins
Total time35 mins

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80g freekeh
4 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
230g Strawberries, quartered
80g bag watercress, leaves and stems in bitesized pieces
½ x 25g pack flat leaf parsley, leaves picked
½ x 20g pack dill, fronds picked
250g pack halloumi, cut into 2cm cubes

Cook the freekeh according to pack instructions. Drain and cool under cold running water, then drain again. Meanwhile, in a large bowl, use a fork or small whisk to combine 3 tbsp oil, the vinegar, 2 tsp water and a pinch of salt. Add the strawberries to the dressing and toss. Put the watercress and herbs on top, but don’t mix just yet.
In a frying pan, fry the halloumi in the remaining 1 tbsp oil for about 1 minute on each side, until golden. Add to the salad and toss until glossy. Mix the freekeh through and serve straight away.