Golden-seared halloumi served over farro or quinoa with roasted peppers, cherry tomatoes, cucumber, herbs, and a bright lemon-oregano vinaigrette.
By mansi
Servings
2
225 g Halloumi cheese
1 cup Farro (or quinoa)
1 piece Red bell pepper
1 cup Cherry tomatoes
0.5 piece Lebanese or English cucumber
0.33 cup Kalamata olives
0.25 cup Fresh flat-leaf parsley
2 tbsp Fresh mint leaves
4 tbsp Extra virgin olive oil
3 tbsp Fresh lemon juice
1 tsp Dried oregano
1 clove Garlic clove
0.5 tsp Honey
2 tbsp Olive oil (for roasting & searing)
0.5 tsp Salt
0.25 tsp Black pepper
Calories
963 kcal
Protein
22g
Carbs
39g
Fat
83g
Fiber
6g
Sugar
7g
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Farro & Roasted Peppers
1. Preheat your oven to 220°C (425°F). Cook the farro according to package instructions (usually 25–30 minutes simmering in salted water, then drain). If using quinoa, simmer for 15 minutes until fluffy.
1 cup Farro (or quinoa)
2. Slice the red bell pepper into thick strips. Halve the cherry tomatoes. Toss the pepper strips with a drizzle of olive oil and a pinch of salt, spread on a baking tray, and roast for 18–20 minutes until softened and lightly charred at the edges. Add the cherry tomatoes to the tray for the last 8 minutes so they just begin to blister.
1 piece Red bell pepper,
1 cup Cherry tomatoes,
2 tbsp Olive oil (for roasting & searing),
0.5 tsp Salt
Lemon-Oregano Vinaigrette
3. While the vegetables roast, make the vinaigrette. Finely mince or grate the garlic clove. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, minced garlic, honey, and a pinch of salt and black pepper until emulsified. Taste and adjust acidity if needed.
4. Pat the halloumi dry with paper towels, then slice it into 1cm thick planks. Heat a non-stick or cast-iron skillet over high heat until very hot — do not add oil yet. Brush the halloumi slices lightly with olive oil and sear for 2–3 minutes per side until deep golden and caramelised. Work in batches if needed; do not crowd the pan. Remove from heat and set aside.
5. Dice the cucumber into bite-sized pieces. Roughly chop the parsley and tear the mint leaves.
0.5 piece Lebanese or English cucumber,
0.2 cup Fresh flat-leaf parsley,
2 tbsp Fresh mint leaves
6. Divide the warm farro between two bowls. Arrange the roasted peppers, blistered cherry tomatoes, diced cucumber, and Kalamata olives over the grain. Lay the golden halloumi slices on top, scatter over the fresh parsley and mint, then drizzle the lemon-oregano vinaigrette generously over everything. Serve immediately.
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By mansi