Toasted Grains with Haloumi and Herbs
A great salad full of the healing power of grains. This salad will leave you feeling heathy and energised.
TOASTED GRAINS WIGH HALOMI AND HERBS
This salad is simple yet satisfying, with lots of flavour and texture. Like all the salads I post, use this recipe as a guide to create your own combination of ingredients.
200 g farro
200 g quinoa
100 g coarse burghul
80 g (½ cup) raw almonds, coarsely chopped
80 g (½ cup) sultanas, coarsely chopped
75 g dried apricots, coarsely chopped
80 ml extra virgin olive oil
50 ml lemon juice, or to taste
½ cup coarsely chopped flat leaf parsley, plus extra to serve
150 g haloumi
1. Dry roast farro in a frying pan until nutty and fragrant (1-2 minutes), then cook in a saucepan of boiling water until tender (15-20 minutes). Drain well and transfer to a large bowl.
2. Meanwhile cook quinoa in salted boiling water for 4-5 minutes, then add the burghul and cook for another minute. Drain and add to the farro.
3. Cook haloumi slices in a frying pan over medium-high heat until crisp and golden. Remove for the pam and drain in paper towel. Once cool enough to handle, tear into rough pieces.
4. Add almonds, dried fruit, olive oil, lemon juice an parsley, season to taste and toss to combine, then serve scattered with haloumi and parsley.