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Halloumi Grain Bowls with Figs and Charred Lemons recipe

Halloumi Grain Bowls with Figs and Charred Lemons

by sheri silver (@sherisilver)
Prep Time
10min
Cook Time
30min
Total Time
40min
MediterraneanLunchDinnerSideSaladVegetarianNut-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

Method

Cooking Farro and Charred Lemons

  1. Bring a medium saucepan of water to a boil, add the farro and cook for 20 minutes. Drain and set aside.

  2. 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.

  3. Toast the almonds in the skillet until fragrant. Set aside.

  4. 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

  1. Place kale in a serving bowl, coat with dressing and massage thoroughly. Add farro, figs, and almonds. Toss to coat.

  2. Cook halloumi slices in a skillet until golden brown on both sides.

  3. Divide the salad into serving bowls, tuck in the halloumi slices, and drizzle with remaining dressing. Serve warm or at room temperature.

Tips & Tricks

  1. Massaging the dressing into the kale helps to soften it and enhance the flavor.

  2. Charred lemons add a smoky citrus flavor to the salad.

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Recipe by

sheri silver

(@sherisilver)

Sheri's passion for sharing the tips and techniques she's acquired after more than 40 years in the kitchen comes to life in her delicious recipes – bo... Read More

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