Halloumi Grain Bowls with Figs and Charred Lemons
A perfect side or main course salad!
Ingredients
Main Ingredients
- 1cuppearled farro, rinsed
- 1/4cupolive oil
- 1/4cupsliced or slivered almonds
- 2large lemons, halved crosswise
- 1tbsphoney
- 1tspkosher salt
- 1small bunch curly kale, stems removed and leaves torn or coarsely chopped
- 1cupdried figs, halved or quartered
- 1block Halloumi, cut crosswise into 10 - 12 slices
Additional Ingredients
- 2tspolive 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.
Tips & Tricks
Massaging the dressing into the kale helps to soften it and enhance the flavor.
Charred lemons add a smoky citrus flavor to the salad.
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...