Halloumi Grain Bowls with Figs and Charred Lemons

Name: Halloumi Grain Bowls with Figs and Charred Lemons
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 cup pearled farro, rinsed; 0.25 cup olive oil; 0.25 cup sliced or slivered almonds; 2 large lemons, halved crosswise; 1 tbsp honey; 1 tsp kosher salt; 1 small bunch curly kale, stems removed and leaves torn or coarsely chopped; 1 cup dried figs, halved or quartered; 1 block Halloumi, cut crosswise into 10 - 12 slices; 2 tsp olive oil

by sheri silver (@sherisilver)

Prep Time

10min

Cook Time

30min

Total Time

40min

Mediterranean Lunch Dinner Side Salad Vegetarian Nut-Free

A perfect side or main course salad!

Ingredients

2 Servings

(1 serving = 1 bowl)

Main Ingredients

1cup
pearled farro, rinsed
1/4cup
olive oil
1/4cup
sliced or slivered almonds
2
large lemons, halved crosswise
1tbsp
honey
1tsp
kosher salt
1
small bunch curly kale, stems removed and leaves torn or coarsely chopped
1cup
dried figs, halved or quartered
1
block Halloumi, cut crosswise into 10 - 12 slices

Additional Ingredients

2tsp
olive oil

How to make Halloumi Grain Bowls with Figs and Charred Lemons

Cooking Farro and Charred Lemons

Bring a medium saucepan of water to a boil, add the farro and cook for 20 minutes. Drain and set aside.
Heat 2 teaspoons of oil in a skillet over medium heat. Cook the lemon halves, cut sides down, until charred. Remove from skillet and let cool.
Toast the almonds in the skillet until fragrant. Set aside.
Squeeze the lemons into a measuring cup, add honey and 1/2 teaspoon of salt. Whisk in 1/4 cup of olive oil until emulsified.

Assembling the Salad

Place kale in a serving bowl, coat with dressing and massage thoroughly. Add farro, figs, and almonds. Toss to coat.
Cook halloumi slices in a skillet until golden brown on both sides.
Divide the salad into serving bowls, tuck in the halloumi slices, and drizzle with remaining dressing. Serve warm or at room temperature.