Name: Watermelon tabbouleh with marinated haloumi
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 500 gram haloumi, sliced thickly; 2 tablespoon fresh thyme leaves; 2 tablespoon olive oil; 1 tablespoon honey; 2 clove garlic, sliced thinly; 1 cup (200g) freekah; 2 1/2 cup (625ml) water; 2 lebanese cucumbers (260g), peeled, sliced; 600 gram seedless watermelon, chopped coarsely; 4 green onions, chopped; 1 cup firmly packed fresh flat-leaf parsley leaves; 1/2 cup firmly packed fresh mint leaves; 1 tablespoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 2 tablespoon olive oil, extra; 1/3 cup (45g) roasted peeled hazelnuts, halved

Ingredients

500 gram haloumi, sliced thickly

2 tablespoon fresh thyme leaves

2 tablespoon olive oil

1 tablespoon honey

2 clove garlic, sliced thinly

1 cup (200g) freekah

2 1/2 cup (625ml) water

2 lebanese cucumbers (260g), peeled, sliced

600 gram seedless watermelon, chopped coarsely

4 green onions, chopped

1 cup firmly packed fresh flat-leaf parsley leaves

1/2 cup firmly packed fresh mint leaves

1 tablespoon finely grated lemon rind

1/4 cup (60ml) lemon juice

2 tablespoon olive oil, extra

1/3 cup (45g) roasted peeled hazelnuts, halved

Method

1.Combine haloumi, thyme, oil, honey and garlic in a medium bowl. Cover; refrigerate 1 hour.

2.Meanwhile, bring freekah and the water to the boil in a medium saucepan over high heat. Cover, reduce heat to low; cook 25 minutes or until tender. Drain; rinse under cold water.

3.Place freekah in a large bowl with cucumber, watermelon, green onion and herbs. Whisk rind, juice and extra oil in a small jug; season to taste. Pour dressing over salad; toss gently to combine.

4.Heat a large non-stick frying pan over medium heat; cook haloumi slices for 1 minute each side or until golden.

5.Serve salad topped with haloumi and hazelnuts.

Freekah is cracked roasted green wheat and can be found in some larger supermarkets, health food and speciality food stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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