Grilled Halloumi And Farro Salad

• porce: 6 servings
• aktivní čas: 25 minutes
• celkový čas: 40 minutes

Ingredience

1 cup uncooked farro

1 tablespoon olive oil

8 ounces halloumi cheese, sliced into 1/4-inch-thick strips

3 ounces fresh arugula or baby spinach

1 English cucumber, thinly sliced

1 small red onion, peeled and thinly sliced

1 cup fresh mint leaves, loosely packed

1 cup Kalamata olives

2/3 cup toasted pine nuts

1/3 cup olive oil

2 small garlic cloves, pressed or minced (or 1 teaspoon garlic powder)

2 tablespoons freshly-squeezed lemon juice (or red wine vinegar)

2 teaspoons Dijon mustard

1 teaspoon fine sea salt

1/2 teaspoon freshly-cracked black pepper

Pokyny

Cook the farro in 3 cups of water or vegetable stock according to these instructions until it is chewy and tender. (Cooking time will vary depending on what type of farro you use.) Drain the farro in a fine-mesh strainer and add it to a large mixing bowl.*

Make the dressing

Meanwhile, whisk all ingredients together in a small bowl (or shake in a covered mason jar) until completely combined. Set aside until ready to use.

Pan-grill the halloumi

Meanwhile, heat the olive oil in a large grill pan or sauté pan over high heat. Add however many halloumi strips that you can fit in an even layer, then cook for about 30 seconds per side or until the cheese is lightly browned. Transfer the halloumi to the large mixing bowl with the farro, then repeat with the remaining strips until all of the halloumi has been cooked.

Toss the salad.

Add the remaining ingredients (arugula, cucumber, red onion, mint, Kalamata olives and pine nuts) to the large mixing bowl. Drizzle evenly with the dressing, and then toss until the salad is completely combined.

Season.

Taste and season the salad with extra salt, black pepper and/or lemon juice, if needed.

Serve.

Serve immediately and enjoy!