Ancient Grain Salad with Grilled Haloumi

Ancient Grain Salad With Grilled Haloumi


  • 3/4 cup (190g) farro or freekeh
  • 1/2 cup (100g) quinoa (we used black quinoa)
  • 2 tbs extra virgin olive oil
  • 500g haloumi, cut into 3cm pieces
  • 1 bunch each mint and coriander, leaves picked
  • 400g can chickpeas, rinsed, drained
  • 150g seedless black grapes
  • 1/3 cup (55g) pistachios, chopped
  • 2 tbs pomegranate molasses
  • Finely grated zest and juice of 1 lemon
  • 1/3 cup (80ml) extra virgin olive oil


  1. Bring a large saucepan of water to the boil over medium-high heat. Add farro and cook for 15 minutes, then add quinoa and cook for a further 20 minutes or until tender. Rinse under cold water and drain
  2. Heat oil in a large frypan over medium heat. Cook haloumi, in batches, for 1-2 minutes each side until golden. Finely chop half the herbs and combine with grains, chickpeas, grapes and pistachios.
  3. Combine dressing ingredients, season and toss through salad. Serve salad topped with haloumi and remaining herbs.

Recipe from delicious.