Lemon Herb Farro Bowls with Grilled Halloumi and Vegetables
Equipment
- Large pot
- Grill pan
- Mixing bowl
Ingredients
- 1 cup uncooked farro
- 8 ounces halloumi cheese, cut into 1/2-inch slices
- 2 medium zucchini, sliced lengthwise
- 1 red bell pepper, seeded and quartered
- 1 cup cherry tomatoes
- 3 tablespoons olive oil, divided
- 2 lemons, juiced and zested
- 2 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the farro in a large pot of salted water until tender, about 20 minutes. Drain and rinse under cold water, then transfer to a large bowl.
- In a small bowl, whisk together 2 tablespoons olive oil, the lemon juice, lemon zest, minced garlic, parsley, mint, salt, and black pepper to make the dressing.
- Pour half the dressing over the cooled farro and toss to coat. Set the remaining dressing aside.
- Heat a grill pan over medium-high heat and brush with the remaining tablespoon of olive oil. Grill the zucchini slices and red bell pepper quarters until lightly charred, about 3 to 4 minutes per side. Grill the halloumi slices for 1 to 2 minutes per side until golden.
- Add the cherry tomatoes to the farro. Slice the grilled vegetables into bite-size pieces and arrange them over the farro along with the grilled halloumi. Drizzle with the remaining dressing just before serving.
Notes
Grill the halloumi right before you leave for the potluck if you can, or pack it separately and add it at the event so it stays firm. The farro can be cooked and dressed a day ahead. Leftovers keep well in the fridge for two days and taste best when brought back to room temperature before serving.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Grill pan, Mixing bowl
Cuisine: Mediterranean
Equipment: Large pot, Grill pan, Mixing bowl