Receita Solta

Colors of Tel Aviv: Vibrant Freekeh and Halloumi Salad

A journey of fresh flavors and striking textures inspired by Israeli cuisine.

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Equipe Receita Solta

Colors of Tel Aviv: Vibrant Freekeh and Halloumi Salad
Prep Time25 min
Cook Time35 min
Servings4 servings
DifficultyMedium
Calories620 kcal

Resumo para quem tem pressa

"A hearty and colorful salad with Middle Eastern roots that combines the smoky touch of freekeh with caramelized vegetables and grilled halloumi cheese. Fresh pomegranate seeds and citrus za'atar sauce complete the dish."

Explore the richness of Israeli cuisine with this vibrant salad of freekeh, roasted vegetables, grilled halloumi cheese, and a refreshing citrus touch. Perfect for those looking for a healthy meal full of personality.

O Que Você Precisa Saber

- The prior toasting of freekeh in olive oil before cooking in the broth enhances its nutty and earthy notes. - The hot grilled halloumi cheese offers a contrast of temperature and texture against the freshness of the chopped leaves. - The emulsified lemon, extra virgin olive oil, and za'atar dressing ties the sweetness of the roasted vegetables with herbal acidity.

Ingredients

Ingredients

  • 1 cup Freekeh (toasted green wheat)
  • 2 cups Vegetable broth or water
  • 250 g Queijo Halloumi
  • 300 g Pumpkin (Japanese or butternut type), cut into 1.5 cm cubes
  • 1 cup Cherry tomatoes, halved
  • 1 unit Red bell pepper, diced
  • 1/2 unit Red onion, thinly sliced
  • 1/2 cup Pomegranate seeds
  • 1/4 cup Fresh mint, chopped
  • 1/4 cup Salsinha fresca, picada
  • 3 tablespoons Extra virgin olive oil (for roasting)
  • a taste Sal e pimenta do reino
  • 1/4 cup Azeite de oliva extra virgem (para o molho)
  • 3 tablespoons Fresh lemon juice
  • 1 clove Garlic, finely chopped
  • 1 teaspoon Za'atar
  • 1 teaspoon Honey or maple syrup (optional)

Instructions

Instructions

1

Preheat the oven to 200°C. In a large baking sheet, mix the pumpkin, bell peppers, red onion, and cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper. Bake for 25-30 minutes, or until the vegetables are tender and lightly caramelized.

2

While the vegetables roast, wash the freekeh under running water. In a medium pan, add 1 tablespoon of olive oil and toast the freekeh for 2-3 minutes over medium heat, stirring. Add the vegetable broth or water, season with salt. Bring to a boil, reduce the heat, cover, and cook for 15-20 minutes, or until the liquid is absorbed and the freekeh is al dente. Remove from the heat and fluff with a fork.

3

Cut the halloumi cheese into 1 cm thick slices. Heat a nonstick skillet over medium-high heat. Grill the halloumi slices for 2-3 minutes on each side, until golden and with grill marks.

4

In a small bowl, mix the remaining olive oil (1/4 cup), lemon juice, minced garlic, za'atar, honey (if using), salt, and pepper. Beat well until emulsified.

5

In a large bowl, combine the cooked freekeh, roasted vegetables, pomegranate seeds, chopped mint, and parsley. Drizzle with the lemon and za'atar dressing and toss gently.

6

Add the grilled halloumi slices on top of the salad. Serve immediately, decorated with more fresh herbs and pomegranate seeds, if desired.

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Chef Tips

- Cook the freekeh until it reaches an al dente chewy consistency, draining any excess liquid in the pan. - Grill the halloumi cheese slices in a very hot dry skillet without oil to get perfect toasted stripes. - Extract the pomegranate seeds in a bowl of water so the bitter white piths float and can be discarded.

Variations

- Add oven-roasted chickpeas with paprika to give extra crunch to the grain mixture. - Incorporate roasted eggplant cubes along with the pumpkin to enrich the variety of vegetables in the salad. - Add toasted nuts or chopped pistachios to intensify the crunchy texture alongside the pomegranate.

Substitutions

- The green wheat freekeh can be replaced by cooked wheat grains, pearl barley, or quinoa grains. - Halloumi cheese can be replaced with grilled artisanal coalho cheese or thick slices of firm feta cheese. - Za'atar can be substituted with a homemade blend of dried thyme, oregano, toasted sesame seeds, and sumac.

How to Store

Store the assembled salad without the halloumi in a closed container in the refrigerator for up to 3 days. Grill the halloumi cheese in the skillet just before serving to enjoy the soft and warmed consistency.

Can You Freeze It?

Freezing the ready-made salad is not recommended due to the presence of fresh vegetables, pomegranate, and grilled cheese. The freekeh grain cooked in broth can be frozen individually in portions for up to 2 months.

What to Serve With

Serve as a light main course accompanied by warm pita bread with creamy hummus or smoky baba ganoush. Glasses of mineral white wine like Sauvignon Blanc or sparkling water with cucumber slices complete the meal.

Frequently Asked Questions

What is freekeh and where can I find it?

Freekeh is green wheat harvested before maturing and toasted; can be found in Middle Eastern emporiums or natural food stores.

Can I serve this salad at room temperature?

Yes, it is excellent served warm or at room temperature, ideal for lunches and festive receptions.

How to prevent halloumi from becoming rubbery?

Consume the cheese immediately after grilling while it is still hot; upon cooling, it gains a firmer consistency.

Can I replace the vegetable broth with water in freekeh?

Yes, you can cook with water and a pinch of salt, but homemade vegetable broth adds depth of flavor to the grains.

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