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1. Rinse the farro under cold water, then combine it with the water and some of the salt in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook until the grains are tender but chewy, about 25 minutes. Drain any excess water and let the farro steam dry off the heat.
1 cup farro,
3 cup water,
0.5 tsp salt
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2. While the farro cooks, trim the ends of the broccolini and slice any thick stems in half lengthwise. Cut the cucumber into small dice and halve the cherry tomatoes. Roughly chop the fresh parsley and fresh mint. Cut the lemon in half and set aside for juice and zest.
2 bunch broccolini,
1 piece cucumber,
1 cup cherry tomatoes,
0.5 cup fresh parsley,
0.2 cup fresh mint,
1 piece lemon
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3. In a large bowl, toss the broccolini with some of the olive oil, smoked paprika, ground cumin, garlic powder, black pepper, and a pinch of salt until evenly coated.
3 tbsp olive oil,
1.5 tsp smoked paprika,
1 tsp ground cumin,
0.5 tsp garlic powder,
0.5 tsp black pepper,
0.8 tsp salt
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4. Preheat the oven to 425°F (220°C). Spread the seasoned broccolini on a baking sheet in a single layer. Roast until the stems are tender and the tips are lightly charred, 12 to 15 minutes, turning once halfway through.
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5. Finely grate or mince the garlic clove. In a small bowl, mix the Greek yogurt, minced garlic, ground coriander, honey, extra-virgin olive oil, a squeeze of lemon juice, a pinch of salt, and red pepper flakes. Stir until smooth, adjust seasoning and acidity with more salt or lemon juice to taste, and set aside.
0.5 piece lemon,
0.8 cup Greek yogurt,
1 clove garlic,
0.2 tsp ground coriander,
1 tsp honey,
1 tbsp extra-virgin olive oil,
0.2 tsp red pepper flakes,
0.8 tsp salt
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6. When the farro is done and still warm, transfer it to a large bowl. Add diced cucumber, halved cherry tomatoes, most of the chopped parsley and mint, a drizzle of olive oil if desired, a squeeze of lemon juice, and a pinch of salt and black pepper. Toss to combine and taste, adjusting seasoning as needed.
1 cup farro,
3 tbsp olive oil,
0.5 tsp black pepper,
1 piece cucumber,
1 cup cherry tomatoes,
0.5 cup fresh parsley,
0.2 cup fresh mint,
1 piece lemon,
0.8 tsp salt
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7. Pat the halloumi cheese dry with paper towels and slice it into thick planks. Heat a nonstick or cast-iron skillet over medium-high heat. Add a thin film of olive oil, then place the halloumi slices in a single layer. Sear until golden brown on the first side, about 2 to 3 minutes, then flip and cook the second side until browned, another 2 minutes. Remove from the pan and keep warm.
3 tbsp olive oil,
250 g halloumi cheese
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8. Divide the farro and vegetable mixture among serving bowls. Top each bowl with roasted broccolini and seared halloumi slices. Spoon the yogurt sauce over the top or serve on the side. Finish with the remaining chopped parsley and mint and an extra wedge of lemon if desired.
By james