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
- 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.
- Get full recipe==>>eatloveeats.com
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!