In a small saucepan, add the freekeh, half stock cube and water and cook the freekeh according to the pack instructions. My quick cook variety required around 10 mins simmering once brought up to the boil.
Once the water has simmered away and the freekeh soft, turn off the heat and leave to one side.
In a medium size mixing bowl, combine the onion, red cabbage, beans, pumpkin seeds, haloumi and beetroot. Fold in the cooked freekeh.
Drizzle over balsamic vinegar when ready to serve.
Notes
You can leave the freekeh to cool completely before adding the other ingredients or serve the salad slightly warm (which is very appealing in winter).