Freekeh, sweet potato and haloumi salad

SERVES 6 PREP AND COOK TIME 45 MINUTES

1 cup (200g) freekeh

500g small sweet potatoes, peeled, chopped

⅓ cup (80ml) extra virgin olive oil

250g haloumi cheese, sliced

2 tablespoons caramelised Balsamic vinegar

¼ cup fresh dill

1 Place the freekeh into a saucepan with 6 cups (1 ½ litres) of water and half a teaspoon of sea salt. Bring to the boil then reduce the heat and simmer covered loosely for 35 minutes or until tender. Drain well and transfer to a serving platter or large bowl.

2 Meanwhile, preheat oven to 200°C (180°C fan-forced). Cut sweet potato into large chunks, place onto a bakingpaper covered oven tray and drizzle over half the oil. Season with sea salt flakes and freshly ground black pepper. Bake for 30 minutes or until browned and tender.

3 Heat a flat plate on the barbecue, drizzle over one tablespoon of the oil. Add haloumi; cook 1-2 minutes each side or until golden.

4 Arrange sweet potato and haloumi over freekeh. Drizzle with caramelised balsamic and remaining olive oil. Sprinkle with dill. Not suitable to freeze or microwave.