Grilled Halloumi Salad
Total Time
40 mins
Prep Time
25 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(9)
Ingredients
6 to 8 servings
- 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
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Preparation
Chef’s notes
If you prefer the farro to be more chilled or if prepping the salad in advance, rinse the farro with cold water before combining to prevent wilting the arugula.