Charred Halloumi and Pomegranate Grain Bowl
Thick slabs of golden, squeaky halloumi cheese seared until caramelized, served over a bed of nutty farro with peppery arugula, jewel-toned pomegranate seeds, and a drizzle of honey-lemon dressing. Every forkful delivers a satisfying contrast of warm and cool, crispy and tender, sweet and savory.
Ingredients
- 8 oz halloumi cheese, sliced into 1/3-inch slabs
- 1 cup farro, rinsed
- 4 cups baby arugula
- 1/2 cup pomegranate seeds
+ 12 more ingredients
Instructions
Cook the farro in a pot of salted boiling water for 20 to 25 minutes until tender but still chewy. Drain, rinse briefly under cool water, and set aside.
While the farro cooks, prepare the dressing. Whisk together the olive oil, lemon juice, honey, and Dijon mustard in a small bowl. Season with a pinch of salt and pepper.
Pat the halloumi slices completely dry with paper towels. Heat a non-stick or cast iron skillet over medium-high heat. No oil is needed. Sear the halloumi for 2 to 3 minutes per side until deeply golden brown with caramelized grill marks. Remove to a cutting board and cut each slab into wide strips.
In a large bowl, combine the cooked farro, arugula, cucumber, olives, red onion, and most of the mint leaves. Pour the dressing over the salad and toss gently.
Divide the dressed salad among four bowls. Arrange the warm halloumi strips on top.
Scatter pomegranate seeds and toasted almonds over each bowl. Sprinkle with za'atar and a pinch of flaky sea salt. Garnish with the remaining mint leaves and serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI