- Serves: 6
- Preparation: 30 minutes
- Cooks In: 25 minutes
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Ingredients
Method
Preheat the BBQ to medium to high heat.
In a large saucepan, add boiling water, salt and freekeh. Bring to a boil, stirring occasionally. Once boiling, lower heat and simmer for 15 minutes or until all the water has been absorbed. Remove from heat and set aside in a bowl to cool. Hint: Remove the brown foam from the pot as this will discolour your freekeh grain!
In a jar, mix together a marinade of extra virgin olive oil, balsamic vinegar, crushed garlic, salt and pepper. Place mushrooms into a casserole dish and cover with marinade for at least 10 minutes. Spray capsicum and zucchini with extra virgin olive oil spray and season to taste.
BBQ mushrooms, capsicum and zucchini for about 5 mins on either side, then remove from heat. Once cool, slice BBQ vegetables into quarters, lengthways. Pour the remaining mushroom marinade into a jar to be used as the salad dressing.
Cook haloumi slices in a large fry pan for about 2 minutes on either side. Remove from pan when golden brown.
In a large serving bowl or platter, combine the freekeh, mushrooms, zucchini, capsicum, red onion and rocket. Mix through salad dressing and toss well. Layer with grilled haloumi, serve and enjoy.
Serving tip: Add any roasted vegetables you might have – I’ve added some butternut pumpkin to mine!
Ingredients
Directions
Preheat the BBQ to medium to high heat.
In a large saucepan, add boiling water, salt and freekeh. Bring to a boil, stirring occasionally. Once boiling, lower heat and simmer for 15 minutes or until all the water has been absorbed. Remove from heat and set aside in a bowl to cool. Hint: Remove the brown foam from the pot as this will discolour your freekeh grain!
In a jar, mix together a marinade of extra virgin olive oil, balsamic vinegar, crushed garlic, salt and pepper. Place mushrooms into a casserole dish and cover with marinade for at least 10 minutes. Spray capsicum and zucchini with extra virgin olive oil spray and season to taste.
BBQ mushrooms, capsicum and zucchini for about 5 mins on either side, then remove from heat. Once cool, slice BBQ vegetables into quarters, lengthways. Pour the remaining mushroom marinade into a jar to be used as the salad dressing.
Cook haloumi slices in a large fry pan for about 2 minutes on either side. Remove from pan when golden brown.
In a large serving bowl or platter, combine the freekeh, mushrooms, zucchini, capsicum, red onion and rocket. Mix through salad dressing and toss well. Layer with grilled haloumi, serve and enjoy.
Serving tip: Add any roasted vegetables you might have – I’ve added some butternut pumpkin to mine!
