Lunch

Grilled Halloumi & Charred Peach Salad with Freekeh, Pomegranate & Sumac Vinaigrette

Name: Grilled Halloumi & Charred Peach Salad with Freekeh, Pomegranate & Sumac Vinaigrette
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Ingredients: 8 oz halloumi cheese, cut into ½-inch-thick slices; 3 medium ripe peaches, halved, pitted; ¾ cup freekeh (roasted green wheat); 1½ cups vegetable or chicken stock; ¼ cup pomegranate molasses; 3 tbsp extra-virgin olive oil; 1 tbsp lemon juice; 2 tsp sumac powder; ½ tsp Aleppo pepper; 1 clove garlic, minced; ½ cup pomegranate arils; ¼ cup fresh mint leaves, roughly torn; ¼ cup toasted pistachios, roughly chopped; Fleur de sel and cracked black pepper; 2 tbsp unsalted butter

Thick slabs of halloumi, char-griddled until the exterior shatters, pair with roasted peaches that caramelize and split. Nutty freekeh binds them, pomegranate adds bright tartness, and a sumac-lemon vinaigrette ties everything into a warm, composed salad that feels both rustic and refined.

1188cal 48gprotein 96gcarbs 72gfat 20min prep 40min cook 2serves

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