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Crispy Halloumi Grain Bowls with Lemony Farro

Name: Crispy Halloumi Grain Bowls with Lemony Farro
Prep time: 33 min
Total time: 33 min
Cuisine: Greek
Ingredients: farfalle — 237 g; low-sodium beef broth — 592 g; salt — 5 g; halloumi — 227 g; olive oil — 41 g; english cucumber — 200 g; grape tomatoes — 473 g; ripe olives — 109 g; red onion — 28 g; lemon — 65 g; flat-leaf parsley — 15 g; freshly ground black pepper — 1 g

Crispy Halloumi Grain Bowls with Lemony Farro reads citrus 5.9, salinity 5.8 and sourness 5.4 on Palate's 0–10 flavor X-ray — a Greek main, about 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.9 / 10
Sweet & Fruity — 5.6 / 10
Sour & Bright — 7.5 / 10
Bitter & Earthy — 2.0 / 10
Rich & Fat — 5.0 / 10
Aromatic & Spice — 2.4 / 10

The measured notes (of 18)

Citrus 5.9 · Salinity 5.8 · Sourness 5.4 · Fruity 4.8 · Richness 4.7 · Umami 4.6 · Marine & Briny 3.4 · Funk & Ferment 2.9 · Sweetness 2.5 · Herbaceous 2.0 · Bitterness 1.9 · Allium 1.7 · Floral 1.3 · Earthy 1.2 · Warm Spice 1.1 · Nutty 1.0

What's in it (12)

farfalle — 237 g
low-sodium beef broth — 592 g
salt — 5 g
halloumi — 227 g
olive oil — 41 g
english cucumber — 200 g
grape tomatoes — 473 g
ripe olives — 109 g
red onion — 28 g
lemon — 65 g
flat-leaf parsley — 15 g
freshly ground black pepper — 1 g

Time & effort: about 33 min · effort: involved

Nutrition (per 100 g, engine-estimated): 104.9 kcal, 4.7 g protein, 3.1 g fat, 14.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Combine the farro, vegetable broth, and 1/2 tsp of the salt in a medium saucepan. Bring to a boil, then reduce to a low simmer, cover, and cook until the farro is tender but still chewy, 25-30 minutes; drain off any excess liquid and set aside to cool slightly.
While the farro cooks, toss the cucumber, cherry tomatoes, olives, and red onion together in a large bowl with the lemon zest.
Pat the halloumi slices dry with paper towels; excess moisture is what keeps a crackly sear from forming.
Heat 2 tbsp of the olive oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Add the halloumi in a single layer and sear undisturbed until deeply golden and crackly on the first side, 2-3 minutes.
Flip each slice and sear the second side until golden, 1-2 minutes more, then transfer to a paper-towel-lined plate.
Whisk together the lemon juice, remaining 1 tbsp olive oil, remaining 1/2 tsp salt, and the black pepper to make a bright dressing.
Add the cooled farro to the vegetable bowl, pour the dressing over, and toss to combine; fold in the parsley.
Divide the dressed farro and vegetables among bowls, top each with the warm seared halloumi, and serve immediately while the cheese is still crisp.

Dishes with a similar flavor shape

Mediterranean Baked Cod with Tomatoes and Feta — Mediterranean
Greek-Style Baked Cod with Tomatoes and Olives — Greek
Tuna Nicoise Salad with Parmesan — French
Greek-Style Grilled Swordfish Steaks — Greek
Lemon Herb Seared Scallops with Orzo — Mediterranean

Keep reading: what citrus, salinity, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.