Halloumi Grain Bowls With Figs and Charred Lemon Dressing

Grain bowls are typically overflowing with enjoyable surprises and this halloumi grain bowl dish is no various. A base of nutty, chewy farro and rubbed kale is coated in a lemony dressing. The lemons are very first charred to bring out their sweet taste and soften their tang and then the juice is blended with honey and oil for a subtly sweet and lively dressing.

Shop for a quick-cooking farro often labeled “10-minute farro” for a fast supper. This type of farro can be found at Whole Foods or Trader Joe’s. If you can’t discover it, standard farro can take upwards of 30 minutes to prepare.
1 cup uncooked pearled farro

1/4 cup plus 2 tsp olive oil, divided


2 big lemons, halved crosswise


2 1/2 tsp honey or hot honey


1 tsp kosher salt

1 medium lot curly kale, stemmed and torn (about 8 cups).

1 cup dried figs, quartered, or cut in half if small.

1 8.8-oz. block Halloumi cheese, cut crosswise into 12 (1/4-in.- thick) slices.

1/4 cup sliced almonds, toasted.

1/4 cup torn fresh mint.

Bring a medium saucepan filled with water to a boil. Include farro; reduce heat to medium to keep a gentle boil. Cook, stirring occasionally, till tender, 15 to 20 minutes. Drain pipes.

On the other hand, heat 2 teaspoons oil in a big nonstick skillet over medium. Include lemon halves, cut side down. Cook, undisturbed, till cut sides are charred, about 3 minutes. Eliminate from heat. Let lemon halves cool a little, about 5 minutes. Wipe frying pan clean.

Squeeze lemon halves into a medium bowl to determine 1/4 cup juice. Blend in honey and 1/2 teaspoon salt. Slowly drizzle in staying 1/4 cup oil, whisking continuously up until combined.

Place kale, 1 tablespoon lemon dressing, and staying 1/2 teaspoon salt in a big bowl. Include drained farro and figs to bowl.

Heat cleaned nonstick frying pan over medium-high. Pat cheese slices dry. Add cheese to skillet in a single layer; cook till golden brown on both sides, 2 to 3 minutes per side.

Serve farro and kale mix in bowls topped with cheese, almonds, and mint. Drizzle with staying dressing. Serve warm or at room temperature.

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