Charred Grape, Fennel, and Halloumi Farro Bowl

Ingredients

• farro1 cup
• water3 cups
• halloumi cheese, sliced8 oz
• red grapes2 cups
• fennel bulb, thinly shaved1
• cucumber, diced1
• olive oil3 tbsp
• lemon, zested and juiced1
• fresh mint, chopped1/4 cup
• toasted pistachios, chopped1/3 cup

Method

1. 1Cook the farro in salted water until tender but chewy, then drain and cool slightly.
2. 2Heat a dry skillet over medium-high and sear the halloumi until golden on both sides; set aside.
3. 3In the same skillet, char the grapes just until blistered and lightly softened.
4. 4Whisk olive oil, lemon juice, lemon zest, a pinch of salt, and black pepper into a simple dressing.
5. 5Combine farro, fennel, cucumber, mint, and pistachios in a large bowl.
6. 6Fold in the charred grapes and top with the halloumi.
7. 7Taste and adjust with a little more lemon or salt before serving warm or at room temperature.

Tips

• Shave the fennel very thin so it stays crisp and delicate.
• If your grapes are very sweet, add an extra squeeze of lemon to keep the bowl balanced.
• This holds well for lunch the next day; add pistachios just before eating for crunch.

Nutrition