This grilled halloumi salad is easy to make with pan-grilled halloumi cheese, chewy farro, sweet edamae, fresh veggies and herbs, and a tangy dressing.
1 cup uncooked farro
1 cup frozen, shelled edamame beans
250g halloumi cheese
4 small gem lettuces
2 purple endives
Handful of cherry tomatoes
1/3 cup toasted pine nuts
1/2 cup olive oil
3 tbsp white balsamic vinegar
Juce from 1/4 lime
1 tbsp honey
Salt & pepper to taste
2 tsp Zaatar
1/8 tsp garlic powder
Cook the farro. Cook the farro in water or vegetable stock according to the instructions until it is chewy and tender.
Cook the edamame. Steam or boil the edamame for 3-5 minutes, until tender. Set both the edamame and farro aside to cool down.
Toast the pine nuts. Bring a small pan to medium heat and add the pine nuts to pan. Toast for 2-3 minutes, or until fragrant and brown. Set aside to cool.
Prep the salad. Chop the gem lettuce, the purple endives, tomatoes and avocado.
Make the dressing. Stir the all ingredients together in a small bowl (or shake in a covered mason jar) until completely mixed through. Set aside until ready to use.
Pan-grill the halloumi. Set a large grill pan or sauté pan over high heat. Cut the halloumi into thick strips. Cook for 2-3 minutes per side or until the cheese is lightly browned. Transfer the halloumi to a plate, then repeat with the remaining strips until all of the halloumi has been cooked.
Toss the salad. Add the ingredients to a large mixing bowl. Drizzle evenly with the dressing, and then toss until the salad is completely combined.
Season. Taste and season the salad with extra salt, pepper or zaatar if needed.
Serve immediately and enjoy!
This salad can be chopped and changed in many ways! If you don't have farro - try using wild rice, quinoa or any other grain. Can't find edamame - chickpeas work really well here. Small gem lettuces can be hard to find - use Iceberg. Instead of purple endives - use regular endives or raddichio.