Go Back
Freekeh Salad with Halloumi & Tahini Za'atar Dressing | Taste and Tipple

Freekeh Salad with Halloumi & Tahini Za'atar Dressing

Course Salad
Cuisine Middle Eastern, Vegetarian
Keyword Freekeh, Freekeh Salad with Halloumi and Tahini Za'atar Dressing, Halloumi, Salted Caramel and Tahini Ice Cream, Za'atar
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Author Yvonne Langen


  • 5 tbsp olive oil divided
  • 1 cup cracked freekeh
  • 1 ½ tsp salt divided
  • 2 ½ cups water
  • 1 ½ tsp za’atar
  • 2 tbsp tahini
  • 2 tbsp red wine vinegar
  • ¼ cup hot water
  • 1 can chickpeas drained and rinsed
  • ½ cup sliced green olives
  • ½ cup fresh parsley coarsely chopped, divided
  • 1 cup cherry tomatoes halved
  • 2 tbsp red onion finely diced
  • 1 orange peeled, segmented and coarsely chopped
  • 10 oz halloumi sliced into 6 equal slices and patted dry
  • ¼ cup salted roasted sunflower seeds
  • 1 pita grilled


  1. Bring water and 1 tsp salt to a boil, add cracked freekeh. Reduce heat to medium-low, cover and simmer until water is absorbed, about 20 minutes. Remove from heat, let stand, covered, for 5 minutes. Let cool.
  2. In a large bowl, stir together za’atar, tahini, vinegar and 2 tbsp hot water. Add chickpeas, olives, half the parsley, tomatoes, onion, orange, 1/4 cup of olive oil and remaining 1/2 tsp salt. Stir to coat.
  3. In a medium nonstick pan, heat remaining 1 tbsp olive oil over medium-high heat. Add halloumi slices and cook until golden, about 2 minutes per side. Carefully remove from pan and slice into bite-sized pieces. Add to bowl.
  4. Once freekeh is cool then add to bowl with other ingredients; toss well. When ready to serve, place on a platter and garnish with remaining parsley, sunflower seeds, and torn up grilled pita.

Recipe Notes

Recipe adapted from: Wilson-Vuksanovic, Tonia. "Halloumi with Freekeh, Chickpea & Tahini Za'atar Dressing" Food & Drink. Early Summer 2020.