Freekah Salad with Tomato & Halloumi Wraps
Prep Time
15 Minutes
Cook Time
65 Minutes
Makes
4
Ingredients
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4 Mission Original Super Soft Mini Wraps, heated in a non-stick pan or over an open flame
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Freekah Salad:
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1 cup wholegrain freekah
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½ cup green lentils
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1 small red onion, finely chopped
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¼ cup currants
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2 tbsp toasted pepita seeds
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2 tbsp toasted flaked almonds
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½ bunch basil leaves, finely sliced
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2 tbsp dill, chopped
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¼ bunch flat leaf parsley leaves, chopped
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½ bunch mint leaves, chopped
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1 punnet mixed colour cherry tomatoes, cut in quarters
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Juice of 1 lemon
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3 tbsp olive oil
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1 tbsp olive oil
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300g halloumi, sliced
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Yoghurt sauce:
1 cup Greek Natural yoghurt
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1 tsp ground cumin
1-2 tsp honey
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Baby lettuce leaves, to serve
Lemon balm micro herbs, optional
Instructions
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Step 1
Cook freekah and lentils in seperate saucepans. Cook freekah in plenty of salted boiling water for approximately 25-30 minutes or until tender, then drain and allow to cool. Cook lentils in 1½ cups of boiling water for 20-25 minutes or until tender. Drain and allow to cool.
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Step 2
Combine freekah, lentils and remaining salad ingredients together in a large bowl and mix gently. Season to taste with freshly ground black pepper & salt. Combine yoghurt sauce ingredients together in a small bowl and refrigerate until ready to use.
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Step 3
Heat oil over high heat. Cook the halloumi for 2 minutes each side or until golden brown. Set aside. Heat Mission Original Super Soft Mini Wraps over an open flame or alternatively, in a non-stick pan.
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Step 4
Assemble wraps; place a few lettuce leaves along the centre of each wrap and top with 2 slices of halloumi, a few spoonfuls of freekah salad, a dollop of yoghurt sauce and a sprinkle of herbs. Roll to enclose the filling and serve immediately.