INGREDIENTS 

• 1 cup farro, dry

• 2 Persian cucumbers, quartered

• 1 cup cherry tomatoes, halved

• 1/4 cup red onion, diced

• 1 cup garbanzo beans, rinsed

• 1 block halloumi, cut into 1/2 inch slices and grilled

• 1 handful mint, sliced

• 1 handful basil, sliced

• 1-2 Tbsp extra virgin olive oil

• Juice from 1 lemon

• Kosher salt

INSTRUCTIONS 

Cook farro according to package directions. Prepare vegetables while you wait.

Grill halloumi – I use a George Foreman grill because I live in a one bedroom apartment in SF. It works great. A grill pan (or an actual grill) would work well too. Cut the halloumi into bite-size pieces once it’s room temp.

In a large bowl add farro, cucumber, tomatoes, onion, garbanzo beans, halloumi, and herbs. Dress with olive oil and lemon juice and season to taste with salt. Gently fold together.

Notes

Use a GF grain like buckwheat or millet to make GF.

Omit the halloumi to make DF.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.