Farro, Haloumi and Grape Salad
Another great salad making use of all of our beautiful ancient grains. The addition of grapes, pared with the saltiness of haloumi work just perfectly in this healthy, nutritious salad.
FARRO, HALOUMI AND GRAPE SALAD
¾ cup farro
2 tbsp. extra-virgin olive oil
500 g haloumi, cut into 3cm pieces
Handful of mint and coriander leaves
400 g chickpeas
150 g black seedless grapes
1/3 cup pistachios, chopped
2 tbsp. pomegranate molasses
Finely grated zest and juice of 1 lemon
1/3 cup extra-virgin olive oil
1. Bring a large saucepan of water to the boil. Add the farro and cook for 15 minutes or until tender. Rinse under cold water and drain well.
2. Heat a large frying pan over a medium-high heat. Cook haloumi in batches for 1-2 minutes each side or until golden brown. Finely chop half the herb and combine with the farro, chickpeas, grapes and pistachios.
Combine the ingredients, season to taste and top with the fried