Watermelon Tabbouleh With Marinated Haloumi - cooking recipe

Ingredients

1 lb haloumi, thickly sliced
2 tbsp fresh thyme leaves
4 tbsp olive oil
1 tbsp honey
2 cloves garlic, thinly sliced
1 cup freekah (cracked roasted green wheat)
2 small cucumbers, peeled and sliced
1 1/3 lbs seedless watermelon, coarsely chopped
4 None green onions, chopped
2/3 cup firmly packed fresh flat-leaf parsley leaves
1/3 cup firmly packed fresh mint leaves
1 tbsp finely grated lemon peel
1/4 cup lemon juice
1/3 cup hazelnuts, roasted, peeled and halved

Preparation

Combine the haloumi, thyme, 2 tbsp of the oil, honey and garlic in a medium bowl. Cover and refrigerate for 1 hour.
Meanwhile, bring the freekah and 2 1/2 cups water to a boil in a medium saucepan on high heat. Reduce the heat to low; cover and simmer for 25 mins or until tender. Drain, then rinse under cold water.
Place the freekah in a large bowl with the cucumber, watermelon, green onion and herbs. Whisk the lemon peel and juice and remaining 2 tbsp oil in a small bowl and season to taste. Pour the dressing over the salad and toss gently to combine.
Heat a large nonstick skillet on medium heat. Cook the haloumi slices for 1 min each side or until golden.
Serve the salad topped with haloumi and hazelnuts.