Halloumi Grain Bowls with Lemon-Herb Dressing
Golden, salty-seared halloumi over nutty farro with roasted vegetables, bright herbs and a zippy lemon dressing: a Mediterranean-inspired bowl that feels light yet satisfying.
- Time
- 40 min
- Servings
- 4
- Level
- Easy
Original Olivi recipe · nutrition calculated per serving
Instructions
10 steps · tick them off as you cookPreheat the oven to 425°F (220°C) and line a sheet pan with parchment.
Toss the cherry tomatoes, diced zucchini and red onion with 2 tbsp olive oil, salt and pepper; spread in a single layer.
Roast for 20-22 minutes, stirring once, until the tomatoes burst and the vegetables are caramelized at the edges.
20-22 minutesMeanwhile, bring 3 cups (720 ml) of salted water to a boil, add the farro and simmer 25 minutes until tender but chewy; drain and set aside.
25 minutesWhisk together the lemon juice, remaining 3 tbsp olive oil, minced garlic, honey, salt and pepper until emulsified; stir in the chopped parsley and mint.
Pat the halloumi slices very dry with paper towels: this is essential for a crisp crust.
Heat a dry non-stick skillet over medium-high heat and sear the halloumi 2 minutes per side, until deeply golden and crusted.
2 minutesToss the warm farro with half the dressing and divide among four bowls.
Top with the roasted vegetables, seared halloumi and a generous drizzle of the remaining dressing.
Finish with extra herbs and a wedge of lemon on the side.
Chef's tip
Blot the halloumi thoroughly and sear it in a dry pan: its own fat renders out and creates a shatteringly crisp golden crust while the inside stays squeaky and tender.
Suggested pairing
Pair with a chilled glass of Sauvignon Blanc or a sparkling lemon-mint spritzer.
About this recipe
Golden, salty-seared halloumi over nutty farro with roasted vegetables, bright herbs and a zippy lemon dressing: a Mediterranean-inspired bowl that feels light yet satisfying.
VegetarianEasyfreshhealthyhigh-proteinsummer
