How it's made!

• In a large mixing bowl, combine the ready-cooked freekeh, chopped red onion, and halved cherry tomatoes.
• Add 2 tbsp of olive oil and the juice of 1 lemon to the bowl and mix well.
• Toast the sesame seeds in a dry pan over medium heat until golden brown. Add the toasted sesame seeds to the bowl and mix everything together.
• Cut the Baladna halloumi into thin slices.
• In a separate bowl, mix together the runny honey, chopped parsley, chopped coriander stalks, and juice of 1/2 lemon.
• Heat a non-stick pan over medium heat and add the halloumi slices. Cook for 1-2 minutes on each side, or until golden brown and crispy.
• Once the halloumi is cooked, add it to the honey and herb mixture and toss until fully coated.
• To make the Jalapeno Yogurt, finely chop the pickled jalapeños and mix them together with the Baladna Greek yogurt and juice of 1/2 lemon.
• To assemble the salad, place the freekeh mixture onto a large serving platter.
• Top the freekeh with the halloumi and herb mixture.
• Sprinkle the pomegranate seeds over the top of the salad.
• Drizzle the Jalapeno Yogurt over the top of the salad.