Crispy Hot Honey Halloumi Grain Bowls

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 cup dry farro or pearl couscous
• 8 oz block halloumi cheese
• 2 Tbsp plus more for drizzling olive oil
• 3 Tbsp hot honey
• 4 cups baby arugula
• 1 English cucumber
• 1 1/2 cups cherry tomatoes
• 1/3 cup Kalamata olives, pitted
• 1/4 cup fresh mint leaves
• 1 lemon
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup toasted almonds or pistachios, chopped

Instructions

1. 1Cook farro according to package directions in salted water until tender with a pleasant chew, usually 20–25 minutes. Drain any excess liquid, fluff, and toss with olive oil; keep warm.
2. 2Pat the halloumi block very dry with paper towels. Slice into 1/2-inch-thick planks, then cut planks into bite-size rectangles.
3. 3Heat olive oil in a large nonstick or cast-iron skillet over medium heat. Arrange halloumi in a single layer and cook 2–3 minutes per side until deep golden and crisp on the outside but still soft inside.
4. 4Transfer halloumi to a plate. Immediately drizzle with hot honey while still hot so it becomes sticky and glossy; set aside.
5. 5Dice cucumber and halve cherry tomatoes. Roughly chop olives and mint. Zest the lemon, then cut it in half for juicing.
6. 6In a large bowl toss warm farro with arugula, cucumber, tomatoes, olives, lemon zest, juice of half the lemon, remaining olive oil, salt, and black pepper until greens just wilt slightly.
7. 7Divide the farro mixture among four bowls. Top each with crispy hot-honey halloumi pieces. Sprinkle chopped nuts and remaining mint over everything.
8. 8Finish with an extra drizzle of hot honey and a squeeze of the remaining lemon half. Serve warm or at room temperature; halloumi is best the day it’s cooked but bowls reheat well if you crisp the cheese separately.