This is the bounty of the season in a bowl. Joy in a bowl. Health in a bowl. Farro is one of my favorite grains, it's high in fiber AND protein. The nuttiness of the farro, mingling with the sweetness of the peas and the saltiness of the halloumi is just pure happiness. Take this to your next picnic outing before summer's end and spread the joy.
(A little tip to make it speedy-er, Trader Joe's has amazing 10-minute farro and works perfectly for this recipe)
farro with snap peas, pea tendrils and grilled halloumi
2 cups farro
1 cup snap peas
1 cup pea tendrils (or arugula)
4 oz halloumi, about ½ cup
2 tablespoon extra virgin olive oil, plus 2 tablespoons for serving
1 lemon, zest and juice
salt and pepper, to taste
In a medium saucepan, bring farro and 4 cups water to a boil. Reduce heat to medium-low and simmer for 30 minutes or until tender and water evaporates. Add more water if all evaporates before farro is done, and don't be afraid to add too much-- you can always drain the excess liquid. Once farro is done, let cool at room temperature.
Remove the stem end and string from each snap pea, they're not very pleasant to chew on, and discard. Blanch snap peas in salted boiling water for 1 minute. Drain and run under cold water to stop the cooking. Slice snap peas on the bias, leaving some whole for presentation and set aside.
Grease a grill pan with 2 tablespoons of olive oil and heat over medium-high heat. You can use a skillet for this too and sear the halloumi instead of grilling it. Cut halloumi into ¼-inch slices and grill halloumi over medium-high heat (or sear once pan is hot.) Cook until grill marks appear on halloumi (or cook until golden) and cut into ¼-inch cubes.
In a medium bowl, combine cooled farro, snap peas, halloumi and pea tendrils and mix well with remaining 2 tablespoons of olive oil, lemon zest and juice. Season with salt and pepper to taste.
* Vegan option: skip the halloumi and add avocado!