Thursday, June 21, 2018

Cherry and Halloumi Maftoul Salad

So to the food! Of all the seasonal foods, arguably my most eagerly anticipated is cherries. Few things compare to the simple pleasure of a perfectly ripe English (preferably Kentish!) cherry, eaten straight from the fridge. I won’t eat a cherry out of season so when the first crimson fruits appear in early July, I get a tad excited.

This salad was an instant winner. It’s all bound together with a simple balsamic vinaigrette – I used homemade cherry balsamic but any good balsamic vinegar will be great.


  • 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


  1. 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.
  2. 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.
  3. Use a fork to separate the grains of the maftoul and add to the bowl.
  4. Get full recipe==>>

Recipe Notes
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!