Mushrooms Recipe

Freekeh, Portabella Mushroom and Haloumi Salad

April 15, 2016

Freekeh, Portabella Mushroom and Haloumi Salad 0 5 0

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  • Prep 30 mins
  • Cook 25 mins
  • 30 mins

    25 mins

    55 mins

  • Serve 6 Servings


3 cups boiling water

1 1/2 cups dry freekeh*

8 large Portabella mushrooms

1/3 cup extra virgin olive oil

1/3 cup balsamic vinegar

2 garlic cloves

1 tsp salt

Freshly ground pepper

2 large zucchinis, sliced lengthways

1 red capsicum, cut into 3cm wide strips

Extra virgin olive oil spray

180g halloumi, sliced

2 large handfuls of rocket leaves

1/2 red onion, finely sliced

*Freekeh (pronounced free-ka) is a wholegrain wheat cereal that can be purchased at major supermarkets and health-food stores.


1Preheat the BBQ to medium to high heat.

2In a large saucepan, add boiling water, salt and freekeh. Bring to a boil, stirring occasionally. Once boiling, lower heat and simmer for 15 minutes or until all the water has been absorbed. Remove from heat and set aside in a bowl to cool. Hint: Remove the brown foam from the pot as this will discolour your freekeh grain!

3In a jar, mix together a marinade of extra virgin olive oil, balsamic vinegar, crushed garlic, salt and pepper. Place mushrooms into a casserole dish and cover with marinade for at least 10 minutes. Spray capsicum and zucchini with extra virgin olive oil spray and season to taste.

4BBQ mushrooms, capsicum and zucchini for about 5 mins on either side, then remove from heat. Once cool, slice BBQ vegetables into quarters, lengthways. Pour the remaining mushroom marinade into a jar to be used as the salad dressing.

5Cook haloumi slices in a large fry pan for about 2 minutes on either side. Remove from pan when golden brown.

6In a large serving bowl or platter, combine the freekeh, mushrooms, zucchini, capsicum, red onion and rocket. Mix through salad dressing and toss well. Layer with grilled haloumi, serve and enjoy.

7Serving tip: Add any roasted vegetables you might have – I’ve added some butternut pumpkin to mine!

Lyndi Polivnick
The Nude Nutritionist