Healthy freekeh halloumi

Enjoy a healthy treat with this flavourful freekeh salad featuring sweet potato, yellow beetroot, and roasted chickpeas. I grill the fresh halloumi (Cypriot cheese) on a hot plate. You'll also receive pumpkin hummus on the side.

aubergine, yellow beetroot, cherry tomatoes, pumpkin, garlic, sweet potato, lemon, lemon [sulphites], fresh dill, mint, parsley, preserved lemon, kalamata olives, chickpeas, chilli powder, cumin seeds, vadouvan (cumin, fenugreek, lentils, mustard seeds, curry leaves, garlic, turmeric, grape seed oil), homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), raisins [sulphites], halloumi (made from pasteurised cowmilk) [lactose], freekeh (green wheat), pearlbarley, tahini (sesame paste) [sesame seeds], extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, mosterd, sesamzaad, sulfiet.

Microwave

Remove the halloumi from the tray with the baking paper. Heat the salad covered with foil for 2 minutes (1 person) to 3-4 minutes (2 or more persons) until warm. Heat the halloumi on the baking paper for 1 minute. Serve with the pumpkin hummus. The salad can also be enjoyed cold.

Oven — 200°C, 10-20 minMarleen's choice

Remove the halloumi from the tray with the baking paper. Heat the freekeh salad until warm, covered with an oven-safe plate or aluminium foil for 10 minutes (1 person) to 20 minutes (2 or more persons). Heat the halloumi on the baking paper for 8-10 minutes. Serve with the pumpkin hummus. The salad can also be enjoyed cold.

Energy148,19 kcal

Fat7,22 g

of which saturated2,32 g

Carbohydrates13,92 g

Dietary fibre2,95 g

Protein5,48 g

Salt0,65 g

Average weight: 540 g