The flavor combo going on here is absolute perfection. Chopped tomato and cucumber tossed with lots of herbs and a lemony dressing, spooned over a mix of fresh greens and toasty za’atar-seasoned farro then topped with crispy halloumi. Wow so good!

INGREDIENTS – serves 2

1/2c farro
2T za’atar seasoning
1 1/2c broth/water

1 roma tomato, small cubed
1/2c cucumber, small cubed
1T fresh parsley, chopped
1T fresh chives, chopped
1/2 lemon, juiced
1T red wine vinegar
3T olive oil

1 pkg halloumi, 1/4″ sliced

4-6c greens

INSTRUCTIONS

Pour farro and za’atar into a pot, bring to med-high heat, toast until fragrant then pour in broth. Bring to a boil then reduce to a simmer for 15-20 minutes. Cool to room temp.

In a medium bowl, stir together tomato, cucumber and fresh herbs. Sprinkle with a pinch of salt and pepper, squeeze in the lemon juice then drizzle in the vinegar and olive oil. Stir to coat then let sit for about 10 minutes.

While it marinates, fry the halloumi, on medium heat with lots of olive oil. (Make sure to let the pan get nice and hot before adding some oil and halloumi).

On a large serving dish or bowl, toss the farro and greens together then spoon the tomatoes and cucumbers over the top making sure to scoop up the liquid at the bottom of the bowl (thats your dressing). Give the greens another light toss (more like a wiggle) then serve.

ENJOY!