Lemony herbed farro with summer vegetables and halloumi
A lot has happened in a year. I left university, got a job, left the job, travelled around the world, moved back in, got a job, moved back out, left the job and got a new job. And all the little things in between like self discovery, mountain climbing, a political cataclysm, and an internship making crumble. A lot happens in a year and it happens a lot quicker than you ever imagine.
One thing’s for sure, I want to make more of an effort with this blog. Because in the endless, barren wasteland of graduate life in which I am flailing there will always be food, and food is life. (Or at least making it and taking pretty pictures of it is).
So here is my first offering for the year, a super simple, yet magnificently tasty summer salad. Farro is an italian style, nutty grain which works well as an alternative to rice or cous cous. Its delicious served here with a lemony, garlicky pesto and topped with chewy halloumi, soft roasted vegetables and crunchy pine nuts.
– 200g halloumi
– 400g tin of chickpeas
– 3 red onions
– 3 peppers
– 3 courgettes
– 300g farro
– Rapeseed oil
– Handful of pine nuts
– Lemon wedges
For the pesto
– 85g cashews
– 1 large garlic clove, chopped.
– Juice of 1 lemon
– 2 large handfuls (about 30g) flat leaf parsley
– 3 tbsp rapeseed or olive oil
1. Pre-heat the oven to 180 degrees
2. Slice the vegetables into chunky strips, drizzle with oil, season and roast for 30 minutes.
2. Make the pesto by blending the all the ingredients in a processor. You may need to stop and scrape down the sides a few times to keep it moving, but it doesn’t take long to break down.
3. Cook the farro in boiling water for 10 minutes until it is soft, but still has bite.
3. Meanwhile, cube the halloumi and fry for 2-3 minutes on each sides on a griddle or non stick pan.
4. Once the vegetables have had their 30 minutes, add the chickpeas and roast for another 10 minutes.
5. Mix the pesto into the cooked farro and top with the vegetable mixture and halloumi chunks. Scatter over a handful of pine nuts and an extra squeeze of lemon juice to serve.