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Halloumi cheese is available at many Middle Eastern markets and specialty stores, but if you can’t find it, feel free to substitute crumbled feta. (Just don’t grill it.)
¼ cup extra-virgin olive oil, divided
2 cups freekeh
Kosher salt
1¼ pounds zucchini (about 3 or 4 medium), quartered lengthwise
½ teaspoon cumin seed
¼ teaspoon ground cinnamon
One 9-ounce package halloumi cheese, cut into ½-inch-thick slices
1/3 cup white balsamic vinegar
1 garlic clove, pressed
4 firm ripe apricots, pitted and thinly sliced
8 scallions, thinly sliced, white and light green parts only
½ cup roughly chopped toasted pistachios
½ cup finely chopped fresh flat-leaf parsley
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1st Keep
 anmasa
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bigry
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