Farro and haloumi salad - choose your grain and add extra spices to make it your own. Photo: WILLIAM MEPPEM
175g farro (or other grain)
3 handfuls flat-leaf parsley, finely chopped
1 handful mint, finely shredded
1 small red onion, finely diced
3 spring onions, sliced into fine rounds
3 vine-ripened tomatoes, peeled, deseeded and finely diced
125ml extra virgin olive oil, plus extra
juice of 2 lemons
sea salt and freshly ground pepper
400g haloumi, cut into 4 slices
Simmer the farro for about 15 minutes in salted boiling water - you still need a good bite to it. Drain and dry.
Put the farro in a bowl and add the parsley, mint, red onion, spring onions and vine-ripened tomatoes. Mix well.
Whisk the olive oil and lemon juice together and season to taste with salt and pepper. Add the dressing to the farro and mix through thoroughly.
Place a pan onto the stove on a high heat and add a splash of extra virgin olive oil. When hot, add the haloumi slices and cook on one side for a minute until they turn brown and a crust forms.
Turn over and repeat.
TO SERVE, slice up the haloumi, divide between 4 plates and spoon over the farro salad.
- Main Ingredients - Cheese, Quinoa
- Cuisine - Greek
- Course - Light lunch, Lunchbox, Side Dish, Main-course
- Occasion - Barbecue, Australia Day, Midweek dinner