Crispy Halloumi and Roasted Grape Grain Bowls

• 1 cup farro
• 2 cups water
• 1 teaspoon salt
• 8 ounces halloumi cheese, cubed
• 2 cups red grapes, halved
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 cup toasted pine nuts
• 1 teaspoon black pepper
• 1 teaspoon cumin

Steps

1. 1 Rinse farro under cold water. In a medium pot, combine farro, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until tender.
2. 2 Preheat oven to 400°F. Toss grapes with 2 tablespoons olive oil and a pinch of salt. Roast on a baking sheet for 15 minutes until plump and slightly caramelized.
3. 3 While farro cooks and grapes roast, heat remaining 2 tablespoons olive oil in a skillet over medium heat. Season halloumi with cumin and black pepper. Cook until golden brown on all sides.
4. 4 Whisk together balsamic vinegar, honey, Dijon mustard, and remaining 1/2 teaspoon salt in a small bowl to make the vinaigrette.
5. 5 Drain cooked farro and let it cool slightly. Fluff with a fork and transfer to a large serving bowl.
6. 6 Add roasted grapes, crispy halloumi, parsley, mint, and pine nuts to the farro.
7. 7 Drizzle vinaigrette over the bowl and toss to combine.
8. 8 Serve warm or at room temperature.

Equipment

• Medium pot
• Skillet
• Baking sheet
• Whisk

Variations

• Add roasted chickpeas for extra protein and crunch.
• Swap farro for quinoa for a gluten-free option.

Substitutions

• Use feta cheese instead of halloumi for a tangier flavor.
• Substitute red grapes with pomegranate seeds for a burst of color and flavor.

Pairings

• Serve with a side of warm pita bread.
• A refreshing cucumber yogurt sauce would be a great addition.

Nutrition

Tips

• For a nutty flavor, toast the pine nuts in a dry skillet before adding them to the bowl.
• If halloumi isn't available, feta or another firm cheese can be substituted, though the texture will differ.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or enjoy cold.

Freezing: This dish does not freeze well due to the texture of the halloumi and grapes.

Serving Suggestions

• Pair with a crisp green salad or a drizzle of tahini sauce for extra richness.
• A glass of dry rosé complements the flavors beautifully.

FAQ