Freekeh Salad with Apricots, Grilled Halloumi, and Zucchini
This salad is from my new favorite cookbook, “Salad for Dinner” by Jeanne Kelley. She suggests substituting dried apricots when fresh are not available, and feta cheese for halloumi.
4 Tbsp. olive oil, divided, plus more for brushing
2 cups freekeh
1/2 tsp. salt
11/4 lbs. zucchini, cut lengthwise into quarters
1/2 tsp. cumin seed
1/4 tsp. ground cinnamon
So you just got home from work, you’re hot and tired. And now it’s time to cook dinner, heating up your kitchen. If you’re like me, with no air-conditioning, this can turn a pleasant daily task into a grim one. If the beginning of July has given us record-breaking heat, imagine what the rest of the summer may be like. Solution? Salads for supper! Cool, refreshing, balanced, healthy salads.