• 1 cup of freekeh
• ½ cup of fresh mint leaves
• ½ cup of pomegranate seeds
• 6 slices of Halloumi cheese

• 3 Tbsps. of olive oil
• 3 Tbsps. of pomegranate molasses
• 3 Tbsps. of lemon juice
• 1 tsp of fleur de sel

Preparation:

1. Rinse the freekeh then soak it in double its volume, overnight.
2. The next day, drain the freekeh, place it in a pot and cover it with water. Let it boil over medium heat for 15 to 20 minutes (lid closed). Once cooked, drain it again and let it cool.
3. In a salad bowl: place freekeh, cut mint leaves, pomegranate seeds and all dressing ingredients. Mix well.
4. Meanwhile, pour a few drops of olive oil on a grill and, once heated, grill the Halloumi slices for 2 minutes on each side. Cut them up then add them to the salad and enjoy!

NB: You can incorporate nuts or almonds as well as dried apricots in this salad!

Bon Appétit!