Halloumi Grain Bowls
Nutty, chewy farro tossed in a sharp lemon-oregano dressing with crisp cucumber, sweet tomatoes, and briny olives, topped with slabs of halloumi seared to a squeaky golden crust.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Bring the water to a boil with 2 teaspoons salt. Add the farro and boil like pasta for 20–25 minutes until tender but chewy. Drain well and spread on a tray for 5 minutes to steam off and cool slightly.
In a jar, combine 45 ml of the olive oil with the lemon juice, honey, garlic, oregano, 1/2 teaspoon salt, and plenty of pepper. Seal and shake hard for 15 seconds.
Toss the warm farro with two-thirds of the dressing and let it sit 5 minutes to absorb. Add the cucumber, tomatoes, red onion, olives, and herbs and toss again. Taste and adjust salt.
Pat the halloumi slabs very dry. Heat the remaining 15 ml olive oil in a nonstick skillet over medium-high heat. Add the halloumi in a single layer and cook 2–3 minutes per side, without moving, until deep golden. Serve within a few minutes — halloumi toughens as it cools.
Divide the farro salad among four bowls, top each with hot halloumi, and spoon over the remaining dressing.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.