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Freekeh Salad with Pomegranate Molasses

Freekeh Salad with Pomegranate Molasses

For the salad:
  • 1 cup of freekeh
  • ½ cup of fresh mint leaves
  • ½ cup of pomegranate seeds
  • 6 slices of Halloumi cheese

For the dressing:



  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!


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