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Freekeh Salad with Apricots, Grilled Halloumi and Zucchini

kept bybigry

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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