Farro And Spinach Salad with Grilled Peaches And Halloumi

Farro is an ancient grain that has become increasingly popular over the past few years. Not only because of its nutritional profile, but also because it has a distinctly nutty, and satisfying bite that quickly becomes addictive. Farro benefits from the addition of bold flavours such as tangy and herb-y dressings and is versatile enough to be used in place of pasta and other grains such as arborio, quinoa and barley. The combination of the salty Halloumi with the sweet peaches is wonderful, but this works without the cheese if you prefer.

Ingredients

  • 1 cup Farro
  • 3 cups water
  • 2 teaspoons kosher salt
  • 2 bay leaves (optional)
  • 3 ripe but firm peaches or nectarines
  • 2 cups spinach
  • 1 8-9-ounce package Halloumi cheese
  • olive oil for brushing peaches and halloumi
  • 1 large shallot, sliced
  • 1 garlic clove
  • 2 Tablespoons fresh mint leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh cilantro leaves


Preparation

  1. In a medium saucepan, bring Farro, salt, and water to a boil. Simmer until Farro is tender and liquid almost evaporates, *about 30 minutes. If liquid evaporates too quickly, add more water. Drain and transfer to a serving bowl to cool. If using right away, rinse with cold water to cool quicker.
  2. Prepare the dressing: In a blender or food processor, combine the shallot, garlic, mint, parsley, cilantro, vinegar, honey, salt, and pepper. Pulse a few times. With motor running, add the olive oil in a slow steady stream until well emulsified. Set aside.
  3. Preheat a grill or grill pan to medium-high heat. Cut peaches in half and remove pit. Cut into quarters if they’re too large. Cut Halloumi cheese crosswise into 8-10 slices. Brush peaches and cheese with oil on both sides. Grill Peaches until lightly charred about 2 minutes a side. Grill cheese until nicely charred in spots, about 1 minute per side.
  4. Place spinach and Farro in a serving bowl or large platter and toss with just enough dressing to coat lightly. Top with grilled peaches, cheese. Drizzle with more dressing to taste.

*Note: The cooking time for this Farro recipe is based on semi-pearled, which is the variety most readily available. For whole-grain Farro (our favourite – and sold at Relish!) add 15-20 minutes of cooking time.

 

 

 

 


Servings

Makes 4-6 servings as a side


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