Quick and super easy, this nourishing salad hits all the right notes and comes together in about 15 minutes. Hearty farro and lentils with springy kale and radishes that I just can’t get enough of right now! Finished off with some heavenly fried halloumi, mmmm delicious!


2c kale, shredded
2T olive oil
1 large radish, sliced thin
1T red wine vinegar
1c farro and lentils, cooked (about 1/4c each dry, I used leftovers)
1/4c dried cranberries
2t hemp seeds – optional

1/2 block of halloumi, sliced/cubed
2T olive oil


In a big bowl, drizzle 2T olive oil and a pinch of salt over the kale and massage for a minute or two, set aside. In a separate bowl pour vinegar over radishes with a little salt and toss, allow to sit for 2-3 minutes. Add lentils and farro to the kale and toss, then add the radishes with all the liquid, cranberries and hemp seeds. Toss together and let sit while you fry the halloumi on med-high in 2T olive oil until golden brown on both sides. Top the salad with the fried halloumi and serve.


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