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Summer salad with halloumi, asparagus and preserved lemon

Summer salad with halloumi, asparagus and preserved lemon


200g freekah (it’s a grain, you could replace with rice, quinoa, or whatever floats your boat)

1 and a half bunches asparagus (one bunch just isn’t enough)

1-2 blocks halloumi (I used Zany Zeus. I went with two blocks, but I’m addicted, so….)

2-3 tbsp finely chopped preserved lemon skin

Large bunch fresh mint

Large bunch fresh parsley

Seeds from one pomegranate

Generous glug of your best olive oil

Flaky sea salt

Optional: your favourite nuts or seeds

The beauty of this salad is in it’s simplicity. No fancy dressings, just great flavours and textures. It is the perfect take-to-a-barbecue salad, or as a meal in its own right served alongside your favourite meat. Cider pairs especially well with crispy skinned chicken, so for this one I took a packet of Bostock’s Chicken Drumsticks, added olive oil, sea salt, ground cumin, a splash of chardonnay vinegar, a drizzle of chilli oil with some chilli flakes, and cooked in a hot oven.


Cook the freekah as you would rice (bring to the boil in a pot filled with water to 1cm above the freekah. Reduce to low but keep the lid on and leave to absorb - about 20 minutes). Set aside.

Snap off the woody ends of your asparagus and cut stems into 4. Saute the pieces with a little water and a little olive oil until just cooked but still firm. Set aside.

Fry the halloumi until golden and crisp and cut into squares about 3cm x 3cm. Set aside.

In a bowl, add the freekah, asparagus, and halloumi. Add the preserved lemon, pomegranate seeds, and the herbs, chopped. Drizzle with a generous glug of good quality olive oil and a sprinkle of salt. Toss to combine and serve with your favourite meat or enjoy as is.


This blog post and recipe was a collaboration with Lewis Road.