Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives

leek salad with halloumi cheese and rye berries

My first-class pal Basil typically comes over for a weekend nighttime visit and when he does, i love to think of a creative meal to make for him. Basil is a superb cook dinner, however as he is busy, he commonly makes a handful of attempted and examined recipes all through the week so it's miles a treat for him to go to my kitchen for dinner. food running a blog does have one gain and this is rarely do we consume the equal dishes due to the fact I need to provide you with new cloth. The downside is that dinner has to attend till the images are taken … ah well, that is a small charge to pay for a fulfilling and interesting meal.

This salad changed into inspired by using historical Grains for current food by way of Maria Speck. i'm certainly smitten with this cookbook and plenty of the recipes have been bookmarked to strive because I experience dressing up my grain dishes. I couldn't face up to another cooking consultation with Halloumi cheese, and that is one of the few recipes i've tried so far. A traditional salty Cypriot cheese crafted from sheep's, goat's and often cow's milk regarded for its capacity to hold its form and firm texture while cooked and for the "squeaky" sound it makes when you chunk it, Halloumi is a really perfect choice to fill out a salad. it may be tough to find, but can frequently be bought at strong point cheese or Greek shops. if you can't locate it, other Greek saganaki cheeses may be substituted. further, rye berries can be substituted with other complete grain berries if necessary, however the rye berries have a intensity of taste that is first-rate in this salad.


  • 3/4 cup of rye other whole grain berries
  • 1 1/2 cups water
  • 6 sun-dried tomatoes
  • 2 medium leeks, trimmed and sliced
  • half cup water or vegetable stock
  • 1/four cup fresh mint leaves, chopped
  • 2 tablespoons capers
  • 3/four teaspoon fennel seeds
  • half to two/3 cup Kalamata olives, pitted and chopped
  • 1/2 teaspoon sea salt
  • half teaspoon sparkling cracked black pepper, or to flavor
  • Halloumi:
  • 1/four pound Halloumi cheese
  • 2 teaspoons dried thyme
  • 1 teaspoon olive oil
  • 1/four teaspoon clean cracked black pepper, or to flavor
  • half teaspoon dried pink pepper flakes
  • pinch of cayenne


  1. Rinse the rye or entire grain berries and soak in a single day in sufficient water to cover. Drain and transfer to a medium saucepan. upload 1 half of cups of water and produce to a boil. lessen the heat to low, cowl, and simmer for 50 to 60 minutes or till the grains are barely chewy. Drain and set aside.
  2. in the meantime, soak the solar-dried tomatoes in warm water for 20 to 30 minutes. Drain and chop, setting aside 2 tablespoons of the soaking liquid.
  3. In a big heavy-bottomed pot, convey the leeks, water or stock, and orange zest to a boil. lessen the heat to medium-low, cowl, and cook dinner for 10 minutes or till the leeks are tender, stirring sometimes. Drain.
  4. To gather the salad, scatter the cooked rye berries onto a serving plate, and pinnacle with the leeks, solar-dried tomatoes, mint leaves, capers, fennel seeds, olives, and salt and pepper.
  5. reduce the Halloumi cheese into thin (1/eight-inch thick) slices and switch to a plate. Sprinkle with thyme, olive oil, the reserved liquid from the sun-dried tomatoes, black pepper, pink pepper flakes and cayenne.