Farro Salad with Halloumi and Lemon Vinaigrette
This farro salad with grilled halloumi, chickpeas, cucumber, fresh dill, and lemon vinaigrette is a fresh and flavorful summer side dish.
Servings: 6 servings
Equipment
- 1 Cast Iron Skillet
- 1 Large mixing bowl
Ingredients
- 9 oz halloumi cheese
- 1 Tbsp avocado oil
- 3 cups cooked farro
- 15 oz can chickpeas, drained and rinsed
- 1/2 cup cubed cucumber
- 1/2 cup freshly chopped dill
- 1/4 cup red onion, chopped
- 1/2 tsp salt
For the Lemon Vinaigrette (you'll have leftovers):
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup olive oil
- 1 Tbsp dijon mustard
- 1/2 tsp minced garlic
- Few dashes Aminos or soy sauce
- 1/2 tsp salt
- 1 good drizzle honey (adjust to your liking)
Instructions
- Place a cast iron skillet over medium high heat. Drizzle with avocado oil.
- Cube the halloumi cheese into bite sized pieces. add to skillet and cook, flipping after a few minutes once golden brown. Continue cooking until each cube is golden on each side. Remove from heat and set aside as you prepare the rest of the salad.
- Combine all the ingredients for the salad in a large bowl including the grilled halloumi (reserving a few pieces to garnish).
- For the vinaigrette, add all ingredients to a mason jar or medium glass bowl. Shake or whisk until fully combined. You can also combine everything in a food processor if you're looking for a super smooth vinaigrette.
- Start with about 1/3 cup of the vinaigrette - and adjust as you like. I normally have leftover vinaigrette that I'll keep in the refrigerator to either rehydrate if I have leftovers of this salad, or for any other salad throughout the week.
- Garnish with extra chopped dill and grilled halloumi pieces.