Description
This Farro Salad with Halloumi and Berries features crispy halloumi cheese croutons, mint and walnuts for a hearty and delicious salad.
Ingredients
Scale
Salad
- 1 cup farro
- 3 cups vegetable broth
- 1 tbsp vegetable oil
- 8-ounce block halloumi cheese, cub into squares
- 1 cup arugula or mixed greens
- 1 cup berries of choice
- 1 handful mint leaves, chopped
- 1/4 cup walnuts chopped
Dressing
- 2 tbsp olive oil
- 2 tbsp fresh-squeezed orange juice
- 1/2 tsp orange zest
- 1 tbsp white wine vinegar (can sub apple cider vinegar or lemon juice)
- 1 tsp dijon mustard
- 1 tbsp honey
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Cook the farro: Bring the farro and vegetable stock to a boil in a saucepan and cook according to package directions. Drain off the excess liquid and let the farro cool completely.
- Make the dressing: Mix all the salad dressing ingredients together in a small bowl. Set aside.
- Pan-fry the halloumi: Heat the vegetable oil in a non-stick pan on medium-high heat. Pat the halloumi cubes dry with a paper towel, then add the halloumi and cook until golden brown on each side (about 1-2 minutes). Remove and place on a plate.
- Assemble the salad: Mix the farro, halloumi, arugula, berries, mint and walnuts together in a large bowl. Top with the dressing and toss together. Taste and season with more salt and pepper if needed.
Notes
Cook the farro in broth rather than water. The broth will give the farro flavour and make for a better-tasting salad.
Prep the halloumi cheese right before serving. You want it to still be slightly warm and soft inside, and crispy outside!
Nutrition
- Serving Size: 1/8th recipe
- Calories: 280
- Sugar: 3g
- Fat: 19g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 10g
