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Where nature enhances taste

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Where nature
enhances taste

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Charred Peach, Freekeh & Sumac Salad with Warm Honey-Harissa Halloumi

‘The peaches with the spicy honey were absolutely incredible. ‘

Some recipes seem to capture the feeling of summer rather than simply its flavours. This one was inspired by late afternoon barbecues when fruit begins to caramelise over glowing coals, herbs are picked straight from the garden and everything is served on one large platter for everyone to share. The combination of charred peaches, toasted freekeh and warm spiced halloumi is unexpected yet wonderfully balanced, making it a memorable addition to your Summer of Recipes collection.

serves 4

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

  • 200g Greenfields Lightly Toasted Freekeh
  • 225g halloumi, sliced
  • 3 ripe peaches, halved and stoned
  • 100g rocket
  • 1 small cucumber, diced
  • 100g cherry tomatoes, halved
  • 2 tbsp Greenfields Greek Thyme Honey
  • 1 tsp Greenfields Harissa Spice
  • 1 tsp Greenfields Sumac
  • ½ tsp Greenfields Smoked Paprika
  • 1 tbsp Greenfields White Sesame Seeds
  • 2 tbsp Greenfields Pure Sesame Seed Oil
  • Juice of ½ lemon
  • Fresh mint leaves
  • Fresh parsley
  • Freshly ground Greenfields Black Pepper
  • Greenfields Himalayan Pink Salt
  1. Cook the freekeh according to the packet instructions, drain well and allow to cool slightly.
  2. Whisk together the sesame oil, honey, harissa spice, smoked paprika, lemon juice, salt and pepper.
  3. Brush the peaches lightly with the dressing and grill or barbecue for 2–3 minutes on each side until lightly charred.
  4. Grill the halloumi until golden, then drizzle with a little more of the honey-harissa dressing.
  5. Toss the freekeh with the cucumber, tomatoes, parsley, mint and half the dressing.
  6. Arrange the rocket onto a large serving platter before spooning over the freekeh mixture.
  7. Top with the grilled peaches and halloumi.
  8. Sprinkle generously with Greenfields Sumac and White Sesame Seeds before serving warm.
* Freekeh develops an even richer flavour if lightly toasted in a dry pan before cooking. * Nectarines work beautifully if peaches are unavailable. * Add toasted pistachios for extra crunch. * The salad is equally delicious served slightly warm or at room temperature. * The honey glaze caramelises beautifully over charcoal for even more flavour.

Approx. 445 kcal

Protein: 19g

Carbohydrates: 30g

Fat: 26g

Fibre: 6g

Sugar: 15g

In this recipe:

Mediterranean

WHO WOULD LOVE THIS?

Perfect for food lovers who enjoy fresh seasonal ingredients, vegetarians looking for an exciting barbecue option, and anyone who loves colourful Mediterranean-inspired sharing dishes.

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The perfect addition to your autumn cooking, whether you’re seasoning hearty stews, spiced apple desserts, or festive bakes.

Our incredible range of 4 quality honeys that capture the essence of the Greek Islands.

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