halloumi grain bowls with figs and charred lemons
Halloumi grain bowls with figs and charred lemons are the salad for people who don’t like salad!
I “think” I’ve found the perfect salad!
If asked, I would not identify this blog as a place to find a lot of salads. Yet I recently did a search and – lo and behold – I actually have a LOT of salads! I guess over the years I’ve found salad recipes that are pretty, filling, and not a pain in the neck to make.
And here is my latest fave!
what ingredients do you need?
You’ll be able to tell just from the ingredient list that this is going to be a GOOD salad:
- farro
- olive oil
- sliced or slivered almonds
- lemons
- honey
- kosher salt
- kale
- dried figs
- halloumi
how do you make it?
While the farro is cooking you’ll halve the lemons and char the cut sides char the cut sides in a skillet. Then toast the almonds in the same skillet.
The juice from the charred lemons form the base of the dressing, which also consists of honey, salt and olive oil. You’ll “massage” some of the dressing into the kale, then add the drained farro, figs and almonds.
Finally you’ll cook the sliced halloumi in that same skillet till golden brown on both sides and add it to the salad. Serve and enjoy!
main or side dish – you decide!
I loved this as a light meal all on its own, after a particularly busy day of cooking/shooting/sampling. Mike grilled up some chicken breasts that I marinated earlier in the day to add to his portion. But we both agreed it was a keeper!
Let me know if you try it – you know, now that I’m a “salad person”!
Halloumi Grain Bowls with Figs and Charred Lemons
Equipment
Ingredients
- 1 cup pearled farro, rinsed
- 1/4 cup + 2 teaspoons olive oil, divided
- 1/4 cup sliced or slivered almonds
- 2 large lemons, halved crosswise
- 1 tablespoon honey
- 1 teaspoon kosher salt, divided
- 1 small bunch curly kale, stems removed and leaves torn or coarsely chopped
- 1 cup dried figs, halved or quartered
- 1 block Halloumi, cut crosswise into 10 - 12 slices
Instructions
- Bring a medium saucepan of water to a boil, add the farro and reduce the heat to medium. Cook for 20 minutes, stirring occasionally. Drain and set aside.
- Heat 2 teaspoons of the oil over medium heat in a nonstick skillet. Place the lemon halves in the skillet, cut sides down, and cook without moving till charred (5 - 10 minutes). Remove from the skillet and let cool for about 5 minutes. Wipe the skillet clean.
- Toast the almonds in the skillet till fragrant. Pour into a bowl and set aside.
- Squeeze the lemons into a measuring cup (you should have 1/4 cup of juice), add the honey and 1/2 teaspoon of salt and whisk till combined. Continue to whisk while slowly pouring in 1/4 cup of olive oil. Whisk till emulsified.
- Place the kale into a serving bowl and just enough of the dressing over to coat, along with 1/2 teaspoon of salt. Use your hands to massage the dressing into the kale, coating thoroughly. Add the drained farro, figs and almonds, along with some more of the dressing. Toss again to coat.
- Cook the halloumi slices in the clean skillet over medium-high heat till golden brown on both sides.
- Divide the salad into serving bowls, tuck in the halloumi slices and drizzle with the remaining dressing. Serve warm or at room temperature.
Notes
Nutrition
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
