Halloumi Grain Bowls with Lemon-Herb Yogurt

Ingredients

• 250 g halloumi cheese
• 1 cup farro
• 2 cup cherry tomatoes
• 1 unit English cucumber, diced
• 0,75 cup plain Greek yogurt
• 1 unit lemon (zest and juice)
• 1 unit garlic clove, minced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh mint, chopped
• 1 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss 2 cups (300 g) cherry tomatoes with 1 tbsp extra-virgin olive oil, salt and pepper on a sheet pan.

2. 2

   Roast tomatoes 15-18 minutes until they blister and burst, releasing their juices.

3. 3

   Meanwhile, bring 3 cups (720 ml) water to a boil, add 1 cup (180 g) farro and a pinch of salt; simmer 20-25 minutes until tender but chewy, then drain.

4. 4

   Whisk together 3/4 cup (180 g) plain Greek yogurt, the zest and juice of 1 lemon, 1 minced garlic clove, 2 tbsp chopped fresh dill, 2 tbsp chopped mint and salt to taste; thin with 1 tbsp water if needed.

5. 5

   Pat 1 block (250 g) halloumi very dry and slice into 1/2-inch (1 cm) planks.

6. 6

   Heat 1 tbsp extra-virgin olive oil in a nonstick skillet over medium-high until it shimmers. Sear halloumi 2-3 minutes per side until deeply golden and crisp at the edges.

7. 7

   Dress the warm farro with 1 tbsp olive oil, 1 tbsp red wine vinegar and salt.

8. 8

   Divide farro between 4 bowls, top with roasted tomatoes, 1 diced English cucumber and the seared halloumi.

9. 9

   Drizzle generously with the lemon-herb yogurt and finish with cracked pepper and extra mint leaves.