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Salty Halloumi cheese gets seared in a hot pan until warmed and golden, then set on a farro salad with cherry tomatoes, peppery arugula, and lots of fresh herbs. Pre-cooked grains from Good Eggs Kitchen mean you can get dinner on the table quickly for a fresh summer supper.
What You Get
What You'll Need
Cut the cherry tomatoes in half. Pick the parsley and mint leaves and toss the stems. Thinly slice the radishes.
In a large bowl, whisk together the juice from half of the lemon with ¼ cup of olive oil and a pinch of salt. Add the farro, mint, parsley, radishes, tomatoes, and 2 cups arugula. Stir to combine and let marinate while you prepare the halloumi.
Drain the halloumi and cut crosswise into six slices. Pat the slices dry on both sides with paper towels. In a non-stick frying pan over medium-high heat, warm 2 tablespoons olive oil. When the oil is shimmering, add the halloumi and sear until golden brown on both sides, about 2 minutes per side.
Heap the farro salad into bowls. Top with the seared halloumi and serve.