Ancient grain salad with haloumi
20 Min Prep / 45 Min Cook / 8 Serving
Ingredients :
600g sweet potato, cut into 1.5cm cubes
2 tbs extra virgin olive oil
100g (1/2 cup) wild rice
180g (1 cup) freekeh
400g can chickpeas, rinsed, drained
4 green shallots, thinly sliced
250g haloumi, cut into 1cm slices
1/2 cup mint leaves, chopped
55g (1/3 cup) pistachios, toasted, chopped
45g (1/4 cup) pomegranate arils
Dressing
100ml extra virgin olive oil
60ml (1/4 cup) red wine vinegar
1 tbs lemon juice
2 tsp Dijon mustard
2 tsp honey
Method Steps :
Preheat oven to 190C/170C fan forced. Line an oven tray with baking paper. Place the sweet potato on prepared tray. Drizzle over 1 tbs of the oil and season. Bake for 35 minutes, tossing once during cooking, or until tender and lightly browned.
Meanwhile, cook the rice in a large saucepan of boiling water for 45 minutes or until tender. Drain and cool slightly. Cook the freekeh in another saucepan of boiling water for 35 minutes or until tender but still chewy. Drain and cool slightly.
To make dressing, place the oil, vinegar, lemon juice, Dijon mustard and honey in a screw-top jar and season. Seal and shake to combine.
Combine the rice, freekeh, sweet potato, chickpeas and shallot in a large bowl. Pour ¾ of the dressing over the grain mixture and stir gently to combine.
Just before serving, heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook the haloumi for 1 minute each side or until golden. Transfer to a chopping board and cut into 2cm pieces. Toss through the salad, along with the mint, pistachios, pomegranate and remaining dressing. Transfer to a serving dish and serve.
Recette de cuisine
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