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Easy prep

Sesame-Crusted Halloumi

with Baby Greens, Beets & Freekeh Salad

Cooking time

25 minutes




790 /serving

You’ll never see croutons the same way again after digging into this beauty of a salad. The showstopper of a topper is halloumi cheese that’s encrusted with black and white sesame seeds and honeyed sweetness for a new look and feel. You’ll set the pan-browned slices atop a lively salad of baby greens, beets and red onion. Along with the grainy goodness of freekeh, and a scattering of nuts, seeds and dried fruit, it’s fuel for fulfillment.

We will send you:

  • 90g Baby greens (baby spinach, kale or arugula)
  • 1 Bunch of parsley
  • 25g Sliced red onions
  • 1 Lemon
  • 100g Julienned beets
  • 9g Black & white sesame seeds
  • 80g Freekeh
  • 14g Honey
  • 25g Sweet & Salty salad topper
  • 125g Halloumi

Contains: Milk, Sesame, Almonds, Pecans, Wheat

You will need:

Medium pot
Medium pan
Olive oil
Salt & pepper
Total Fat
56 g
Saturated Fat
15 g
1200 mg
Total Carbs
55 g
14 g
25 g
7 g
a picture
Boil the freekeh
In a medium pot, combine the freekeh and a big pinch of salt; fill the pot with water ⅔ of the way and bring to a boil. Boil, 24 to 26 minutes, until tender. Drain well and transfer to a bowl. Toss the freekeh with a drizzle of oil and set aside in a warm spot.
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Mise en place
While the freekeh boils, cut the halloumi into ¼ inch slices. Juice the lemon. Roughly chop the parsley leaves and stems. In a large bowl, combine ½ the honey, 2 tbsp lemon juice and 5 tbsp olive oil (double the lemon juice and olive oil for 4 portions); season with S&P to taste. Add the onions, beets, baby greens and ½ the parsley; toss to combine.
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Sear the halloumi
On a plate, arrange the sesame seeds in a single, even layer. Coat each slice of halloumi with the sesame seeds, pressing to adhere. In a medium pan, heat a drizzle of oil on medium. Add the coated halloumi to the pan and sear, 1 to 2 minutes per side, until golden brown. Remove from the heat; add the remaining honey and toss to combine.
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Finish & serve
To the bowl of baby greens, add the freekeh and toss to combine; season with S&P to taste. Divide the freekeh salad between your bowls. Top with the sesame-crusted halloumi. Garnish with the Sweet & Salty salad topper and remaining parsley. Bon appétit!