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Cherry and Halloumi Maftoul Salad

Course Salad
Cuisine British
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 511kcal
Author Eat Love Eat


  • 100 g maftoul (1/2 cup)
  • 1 litre water (4 cups)
  • 6-8 radishes
  • 3 spring onions
  • a big handful of cherries (roughly 20)
  • fresh herbs - I used parsley and basil
  • a small handful of almonds
  • 1 teaspoon balsamic vinegar
  • 3 teaspoons cold-pressed rapeseed or olive oil
  • pinch salt and pepper
  • 100 g halloumi (about half a regular block)
  • salad leaves to serve


  • First cook the maftoul. I just followed the package instructions which were to bring to the boil a litre of slightly salted water, add the maftoul and simmer for 7-8 minutes until cooked. It should be al dente. Drain and set aside to cool.
  • Dice the radishes and finely slice the spring onions. Finely chop the herbs. Pit the cherries and slice into halves. Roughly chop the almonds. Place all of these ingredients into a large bowl.
  • Use a fork to separate the grains of the maftoul and add to the bowl.
  • In a jam jar or small bowl, mix together the balsamic vinegar and oil with a pinch of salt and pepper. Toss with the rest of the salad ingredients.
  • Heat a frying pan over medium heat. Cut the halloumi into cubes and fry until golden brown.
  • Place some salad leaves in 2 bowls, divide the salad mixture between the bowls and top with the fried halloumi.


If you can't get hold of maftoul I would recommend using something like pearl barley or farro as a substitute. You want something nutty and substantial.
Use any herbs you like, but basil has a real affinity with cherries so use a good handful if you have some!


Calories: 511kcal