Farro and Halloumi

By • September 11, 2017 0 Comments

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Author Notes: Fun fact: this is one of the first dishes that got me cooking. I ate something similar years ago at Dudley's on the Lower East Side and wanted to recreate it at home. I had a tiny Manhattan kitchen at the time and rarely cooked, but found myself making this every other week. It's super easy to make, but seems impressive – which makes it good for weeknights or doubled for dinners with friends.Look Cook

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Serves 02

  • 1/2 cup farro
  • 3/4 cup cherry tomatoes – halved
  • 1/4 cup red onion – diced
  • 1/2 cup parsley – roughly chopped
  • 8 ounces halloumi – cut into 1" cubes
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a medium saucepan, bring salted water to a boil as if you were making pasta. In the meantime, prep and chop up the rest of your ingredients.
  2. Once the water is boiling, add the farro and cook for 15-20 minutes. The cook time can depend on the type of farro you have. When done it should be chewy, but still a bit firm (think al dente). Then drain and rinse with cold water.
  3. Heat a nonstick pan over medium heat and add a splash of olive oil. Then add the halloumi cubes and fry until both sides are golden brown – about 1-2 minutes per side. This may need to be done in 2 batches, depending on the size of your pan. You're gonna want to eat all of the cheese at this point, but try to hold back.
  4. Add the farro back to the saucepan and add the cherry tomatoes, red onion, parsley, halloumi, olive oil, lemon juice, salt, and pepper. Mix everything together and you're done!

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