Watermelon Tabbouleh With Marinated Haloumi

• 1 lb haloumi, thickly sliced
• 2 tbsp fresh thyme leaves
• 4 tbsp olive oil
• 1 tbsp honey
• 2 cloves garlic, thinly sliced
• 1 cup freekah (cracked roasted green wheat)
• 2 small cucumbers, peeled and sliced
• 1 1/3 lbs seedless watermelon, coarsely chopped
• 4 None green onions, chopped
• 2/3 cup firmly packed fresh flat-leaf parsley leaves
• 1/3 cup firmly packed fresh mint leaves
• 1 tbsp finely grated lemon peel
• 1/4 cup lemon juice
• 1/3 cup hazelnuts, roasted, peeled and halved

1. Combine the haloumi, thyme, 2 tbsp of the oil, honey and garlic in a medium bowl. Cover and refrigerate for 1 hour.
2. Meanwhile, bring the freekah and 2 1/2 cups water to a boil in a medium saucepan on high heat. Reduce the heat to low; cover and simmer for 25 mins or until tender. Drain, then rinse under cold water.
3. Place the freekah in a large bowl with the cucumber, watermelon, green onion and herbs. Whisk the lemon peel and juice and remaining 2 tbsp oil in a small bowl and season to taste. Pour the dressing over the salad and toss gently to combine.
4. Heat a large nonstick skillet on medium heat. Cook the haloumi slices for 1 min each side or until golden.
5. Serve the salad topped with haloumi and hazelnuts.

haloumi, thyme, olive oil, honey, garlic, freekah, cucumbers, watermelon, green onions, parsley, mint leaves, lemon peel, lemon juice, hazelnuts

Taken from recipes-plus.com/api/v2.0/recipes/32523 (may not work)