Haloumi and crushed wheat salad

AT A GLANCE

  • Serves 6 people

  • 100 gm (½ cup) whole crushed wheat (see note)
  • 2 tbsp olive oil
  • 750 gm haloumi, cut into 5mm-thick slices
  • 375 gm mixed heirloom tomatoes, coarsely chopped
  • 2 Lebanese cucumbers, coarsely chopped
  • 1 red capsicum, coarsely chopped
  • ½ Spanish onion, finely chopped
  • 2 cups (loosely packed) each mint and flat-leaf parsley, coarsely torn
  •  
  • Sumac dressing
  • 60 ml (¼ cup) lemon juice
  • 2 tbsp olive oil
  • ½ garlic clove, finely chopped
  • 1 tsp sumac
01   Place crushed wheat in a heatproof bowl, pour over enough boiling water to just cover, cover with plastic wrap and set aside until water has been absorbed (5-7 minutes).
02   Meanwhile, heat oil in a large frying pan and cook haloumi in batches, turning once, until golden (2-3 minutes each side), set aside.
03   For sumac dressing, combine ingredients in a bowl, whisk to combine, season to taste.
04   Combine remaining ingredients in a large bowl, add dressing to taste, toss through haloumi and crushed wheat and serve.
Note Whole crushed wheat is available from select delicatessens. If unavailable, substitute cracked wheat.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.

Recipe:

ALICE STOREY

Photography:

DEAN WILMOT

Styling:

EMMA KNOWLES

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