Nutty farro, tender massaged kale, and warm halloumi team up for this hearty grain bowl. Grain bowls are often brimming with pleasant surprises, and this halloumi grain bowl recipe is no different. A base of nutty, chewy farro and massaged kale is coated in a lemony dressing. The lemons are first charred to bring out their sweetness and soften their tang and then the juice is whisked with honey and oil for a subtly sweet and vibrant dressing. Halloumi, a squeaky Cypriot cheese made for frying, is seared until golden and tender before slabs of it top the farro-kale mixture. Be sure to serve it immediately after cooking since it quickly loses its juicy texture. Supple figs, sliced almonds, and fresh mint are discovered in each delicious bite thereafter.
Shop for a quick-cooking farro, often labeled “10-minute farro,” for a speedy dinner. This type of farro can be found at Whole Foods or Trader Joe’s. If you can’t find it, standard farro can take upwards of 30 minutes to cook.
To prepare: Bring a medium saucepan filled with water to a boil. Add farro; reduce heat to medium to maintain a gentle boil. Cook, stirring occasionally, until tender, 15 to 20 minutes. Drain.
Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium. Add lemon halves, cut side down. Cook, undisturbed, until cut sides are charred, about 3 minutes. Remove from heat. Let lemon halves cool slightly, about 5 minutes. Wipe skillet clean.
Squeeze lemon halves into a medium bowl to measure 1/4 cup juice. Whisk in honey and 1/2 teaspoon salt. Gradually drizzle in remaining 1/4 cup oil, whisking constantly until combined.
Place kale, 1 tablespoon lemon dressing, and remaining 1/2 teaspoon salt in a large bowl. Using your hands, massage kale until softened and wilted, about 2 minutes. Add drained farro and figs to bowl. Drizzle with about 1/3 cup lemon dressing; toss to coat.
Heat cleaned nonstick skillet over medium-high. Pat cheese slices dry. Add cheese to skillet in a single layer; cook until golden brown on both sides, 2 to 3 minutes per side.
Serve farro and kale mixture in bowls topped with cheese, almonds, and mint. Drizzle with remaining dressing. Serve warm or at room temperature.
