Halloumi Grain Bowls with Lemon-Herb Dressing

Ingredients

• 400 g halloumi cheese, sliced 1 cm thick
• 1 cup farro
• 2 cup cherry tomatoes
• 1 unit zucchini, diced
• 1 unit red onion, wedged
• 5 tbsp extra-virgin olive oil
• 3 tbsp lemon juice
• 1 unit garlic clove, minced
• 1 tsp honey
• 0,25 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 tsp salt and black pepper

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.

2. 2

   Toss the cherry tomatoes, diced zucchini and red onion with 2 tbsp olive oil, salt and pepper; spread in a single layer.

3. 3

   Roast for 20-22 minutes, stirring once, until the tomatoes burst and the vegetables are caramelized at the edges.

4. 4

   Meanwhile, 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.

5. 5

   Whisk together the lemon juice, remaining 3 tbsp olive oil, minced garlic, honey, salt and pepper until emulsified; stir in the chopped parsley and mint.

6. 6

   Pat the halloumi slices very dry with paper towels : this is essential for a crisp crust.

7. 7

   Heat a dry non-stick skillet over medium-high heat and sear the halloumi 2 minutes per side, until deeply golden and crusted.

8. 8

   Toss the warm farro with half the dressing and divide among four bowls.

9. 9

   Top with the roasted vegetables, seared halloumi and a generous drizzle of the remaining dressing.

10. 10

    Finish with extra herbs and a wedge of lemon on the side.