Freekeh salad with Halloumi, nectarines and purslane

Freekeh is a hard wheat harvested green and then roasted. Compared to common wheat, this green wheat contains more protein and nutrient fibers, as well as various vitamins and minerals including calcium, potassium, iron and zinc. This salad is served with purslane which is a leafy vegetable with a freshly sour taste and a source of omega-3 fatty acids.

For 2 persons

120g freekeh, uncooked

300ml vegetable broth

4 slices of halloumi

100g purslane

150g haricots verts

3 tbsp olive oil

3 tbps mango vinegar

1 nectarine

10 blackberries

walnuts, chopped

→ Rinse the freekeh. Bring them with the vegetable broth to a boil and cook until the grains are cooked (± 25min.). Stir the haricots verts in some olive oil. Heat a grill pan without grease and grill the halloumi and nectarines until they have stripes. Drain the freekeh, transfer to a bowl and stir in the olive oil and mango vinegar. Put the freekeh on plates, along with the grilled cheese and nectarines. Finish with purslane, haricots verts, blackberries and chopped walnuts.

Voor 2 personen

120g freekeh, ongekookt

300ml groentenbouillon

4 plakjes Halloumi

100g postelein

150g groene boontjes

3 eetl olijfolie

3 eetlepels mango-azijn

1 nectarine

10 braambessen

walnoten, fijngehakt

→ Spoel de freekeh. Breng deze met de groentenbouillon aan de kook en kook tot de graankorrels gaar zijn (± 25min.). Stoof de groene boontjes aan in wat olijfolie. Verwarm een grillpan zonder vetstof en grill de Halloumi en nectarines tot ze grillstrepen vertonen. Giet de freekeh af, doe in een mengkom en roer er de olijfolie en mango-azijn onder. Dresseer op een bord, samen met de gegrilde kaas en nectarines. Werk af met postelein, groene boontjes, braambessen en fijngehakte walnoten.