Its almost pomegranate season so to celebrate here is a beautiful and refreshing salad perfect for the warmer Fall nights. The fresh burst of pomegranate brings this dish to life and adds a fun and playful element to this recipe. Double up the recipe and take this for lunch the next day #mealprep. Struggling to find a good halloumi or want to keep it dairy free? Just replace the halloumi with roasted cauliflower, broiled chicken or lamb. This little salad is the perfect match for a dinner party with most proteins.


For the salad

1 cup frozen peas

1/2 cup Freekeh

2 Tbsp celery finely chopped (about 1 stick)

1 Tbsp finely chopped mint leaves

2 Tbsp finely chopped Italian parsley

Juice of 1 lemon

1 Tbsp Olive oil

1/2 cup toasted and chopped whole almonds

1/2 cup pomegranate seed


For the yogurt

2 Tbsp Harrisa paste

1 pottle (about 1/2 cup) natural yogurt

To finish

1 1/2 packs Halloumi (8oz packs)


Cook Freekeh in pot of boiling water for 25-30 minutes, until tender with a slight bite. Strain and cool under cold water. Drain again and set aside.

For the yogurt simply combine yogurt and harissa, mix well and season with salt to taste.

Cook peas in a pot of boiling salted water for about 3 minutes, until bright green and tender. Drain and run under cold water until cool. Drain again and crush with a fork, season with salt and set aside.

Thinly slice halloumi, pat dry with a paper towel and place in a bowl. Add wood chips to your Piccalo smoker, ignite and fill the bowl with smoke. Cover with a lid or wrap and leave to infuse for 3-5 minutes. Remove cover and rest for about three minutes to let the smoke settle.

Heat a drizzle of oil in non stick pan on medium-high heat. Carefully place halloumi in the pan and cook in batches, for about 2 minutes each side, until golden and crisp.

To prepare the salad, add the celery, peas, mint, parsley, almonds, freekeh, lemon juice, olive oil, pomegranate seeds to a mixing bowl season with salt to taste. Mix well and set aside.

To serve place a spoonful of the yogurt mix on each plate and spread evenly. Top with the salad mix and place the halloumi on top. Garnish with fresh mint or lemon wedges.

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