200°C · 10-20 minAllergens
Gluten
Lactose
Sesamzaad
Sulfiet
MosterdHealthy 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 will also receive pumpkin hummus on the side.
Healthy freekeh halloumi
Halloumi (made from pasteurised cow's milk), aubergine, pumpkin, yellow beetroot, cherry tomatoes, garlic, sweet potato, lemon, fresh dill, mint and parsley, confit lemon, kalamata olives, chickpeas, chilli powder, vadouvan (cumin, fenugreek, lentils, mustard seeds, curry leaves, garlic, turmeric, grape seed oil), homemade colombo masala (contains among others fenugreek, mustard seeds, coriander seeds, cloves), raisins, freekeh (green wheat), pearl barley, tahini (sesame paste), baking soda, 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 lukewarm. 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. Warm the freekeh salad until lukewarm 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.