ILLALANGI ANCIENT GRAIN SALAD WITH BAROSSA CHEESE HALLOUMI February 07 2016

Ingredients:

  • 3/4 cup of South Australian wholegrain Freekeh
  • 1/2 cup of mixed Quinoa
  • 400g of Pangkarra chickpeas
  • 2 tbs of Illalangi Extra Virgin Olive Oil
  • 250g of Barossa Cheese Halloumi
  • 1 bunch of fresh mint and coriander, leaves chopped finely.
  • 150g of seedless Red grapes, halved
  • 1/3 cup of Riverland pistachios, roughly chopped.

 Dressing

  • 1tbs of Illalangi Caramelised Wattleseed Balsamic
  • 1/3 cup of Illalangi Extra Virgin Olive Oil
  • 3 wedges of Illalangi preserved limes, finely diced.


METHOD

  1. Cook both the Freekeh and Quinoa according to packet instructions.
  2. Rinse and drain Freekeh and Quinoa. Let it cool.
  3. Heat oil in a frypan over medium heat, pan fry Halloumi on each side until it is golden. Set aside.
  4. Finely chop the herbs and combine together with the grains, grapes and pistachios.
  5. Make dressing and toss through salad.
  6. Serve salad topped with Halloumi and remaining herbs.

 

* The amount of balsamic used in the dressing can be changed depending on your liking.

 

TIP: Cook your Quinoa and Freekeh ahead of time. store in freezer so you always have it on hand, ready to use.