Crispy Halloumi Grain Bowls with Hot Honey & Herbs

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1 cup dry farro
• 8 oz, sliced 1/4-inch thick halloumi cheese
• 3 tbsp, divided olive oil
• 2 cups, halved cherry tomatoes
• 1, diced English cucumber
• 1 (15 oz), drained and rinsed canned chickpeas
• 1/4 cup thinly sliced red onion
• 3 cups baby arugula
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 3 tbsp honey
• 1/2–1 tsp red pepper flakes
• 3 tbsp lemon juice
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup toasted pine nuts or almonds

Instructions

1. 1Rinse farro under cold water. Combine with water and salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook 25–30 minutes until chewy-tender. Drain any excess liquid and fluff with a fork.
2. 2While farro cooks, pat halloumi slices very dry with paper towels—this is key for browning. Heat olive oil in a large nonstick or cast-iron skillet over medium-high heat.
3. 3Arrange halloumi in a single layer and cook 2–3 minutes per side without moving until deep golden and crisp at the edges. Transfer to a plate. In the same warm pan off heat, stir honey with red pepper flakes for 20–30 seconds until loosened and fragrant; set hot honey aside.
4. 4In a large bowl, whisk remaining olive oil, lemon juice, garlic powder, remaining salt, and black pepper. Add warm farro and toss so the grains absorb the dressing.
5. 5Fold in chickpeas, cherry tomatoes, cucumber, red onion, mint, and parsley. Taste and adjust lemon or salt—the salad should taste bright and savory.
6. 6Divide arugula among four bowls and top with the farro mixture. Nestle crispy halloumi slices on top while still warm.
7. 7Drizzle each bowl generously with the hot honey and finish with toasted nuts. Serve immediately so the halloumi stays squeaky-crisp against the cool vegetables.