Buzz
Photo by Jen CauseyGrain bowls often contain unexpected delights, and this halloumi grain bowl is no exception. Starting with a base of hearty farro and massaged kale, it's dressed in a zesty lemon dressing. The lemons are charred to bring out their sweetness and mellow their tanginess, then the juice is whisked together with honey and oil to create a subtly sweet and bright dressing. Halloumi, the Cypriot cheese with a squeaky texture perfect for frying, is seared until golden and tender, and placed atop the farro and kale. Be sure to serve it immediately, as the halloumi quickly loses its juicy texture. Each bite is complemented by tender figs, sliced almonds, and refreshing mint.
Look for quick-cooking farro, often labeled “10-minute farro,” for a fast dinner. You can find it at Whole Foods or Trader Joe’s. If you can’t find it, regular farro can take more than 30 minutes to cook.
Ingredients Required
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1 cup of uncooked pearled farro
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1/4 cup plus 2 teaspoons of olive oil, split
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2 large lemons, halved horizontally
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2 1/2 teaspoons of honey or spicy honey
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1 teaspoon of kosher salt
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1 medium bunch of curly kale, stemmed and torn (approximately 8 cups)
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1 cup of dried figs, quartered or halved if small
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1 8.8-ounce block of Halloumi cheese, sliced crosswise into 12 pieces (1/4 inch thick)
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1/4 cup of toasted sliced almonds
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1/4 cup of torn fresh mint
Instructions for Preparation
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Bring a medium saucepan of water to a boil. Add the farro, reduce the heat to medium, and let it simmer gently. Stir occasionally until it becomes tender, around 15 to 20 minutes. Drain the farro.
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In the meantime, heat 2 teaspoons of olive oil in a large nonstick skillet over medium heat. Place the lemon halves cut-side down in the skillet and cook without stirring until the cut sides are charred, about 3 minutes. Remove the skillet from the heat and let the lemons cool for 5 minutes. Wipe the skillet clean.
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Squeeze the cooled lemon halves into a medium bowl to extract 1/4 cup of juice. Whisk in the honey and 1/2 teaspoon of salt. Gradually add the remaining 1/4 cup of olive oil while whisking until well combined.
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Place the kale, 1 tablespoon of the lemon dressing, and the remaining 1/2 teaspoon of salt into a large bowl. Massage the kale with your hands for about 2 minutes until it softens and wilts. Add the drained farro and figs into the bowl. Drizzle with approximately 1/3 cup of the lemon dressing and toss to coat.
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Heat the cleaned skillet over medium-high heat. Pat the cheese slices dry and add them to the skillet in a single layer. Cook for 2 to 3 minutes per side until golden brown.
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Serve the farro and kale mixture in bowls, topped with the cooked cheese, toasted almonds, and fresh mint. Drizzle with the remaining dressing and serve either warm or at room temperature.
Nutritional Information (per serving)
| 728 | Calories |
| 35g | Fat |
| 91g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 728 | |
| % Daily Value * | |
| Total Fat 35g | 45% |
| Saturated Fat 12g | 58% |
| Cholesterol 55mg | 18% |
| Sodium 820mg | 36% |
| Total Carbohydrate 91g | 33% |
| Dietary Fiber 19g | 68% |
| Total Sugars 40g | |
| Protein 29g | 58% |
| Vitamin C 232mg | 258% |
| Calcium 683mg | 53% |
| Iron 6mg | 34% |
| Potassium 1473mg | 31% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
