Cook the Freekeh:

• Rinse the freekeh under cold water.
• In a medium saucepan, bring 600ml of water to a boil. Add the vegetable stock cube and dissolve.
• Add the freekeh to the boiling water, reduce the heat, and simmer for 20-25 minutes or until tender.
• Drain any excess water and let the freekeh cool.

Prepare the Halloumi:

• While the freekeh is cooking, heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat.
• Add the halloumi slices and cook for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.

Assemble the Salad:

• In a large mixing bowl, combine the cooled freekeh, diced tomatoes, sliced nectarines, and chopped red onion.
• Add the chopped mint and parsley to the bowl.

Dress the Salad:

• In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice. Season with salt and pepper to taste.
• Pour the dressing over the salad and toss to combine.

Serve:

• Arrange the salad on a serving platter or individual plates.
• Top with the golden halloumi slices.
• Serve immediately, or chill in the fridge for 30 minutes for a cooler salad.