Watermelon & Mint Farro Salad with Seared Halloumi Cheese

Cook Farro:

Rinse farro. Heat a medium pot of salted water about 2-2½ cups to boiling on high. Once boiling, add the farro. Reduce heat and simmer covered, stirring occasionally for about 15 minutes, or until tender. Drain thoroughly and rinse under cold water.

Prepare Ingredients:

While the farro cooks, wash the fresh produce. Cut the halloumi cheese into 1 cm planks. Pick the mint leave; discarding stems. Peel and thinly slice the shallot. Cut the watermelon into 2-3 cm pieces.

Make Vinaigrette:

While the farro continues to cook, in a medium bowl, combine the red wine vinegar and honey; season with salt and pepper to taste. Slowly stir in 1 tablespoon olive oil until well combined.

Sear Halloumi:

While the farro finishes cooking, in a small dry nonstick pan, carefully add the halloumi cheese and cook 1 to 2 minutes per side, or until lightly golden and the centre is soft. If you don't have a nonstick pan, smear oil on the haloumi instead of adding it to the pan. When cooked, transfer to a paper towel-lined plate and set aside to cool slightly.

Start Salad:

In a large bowl, combine the watermelon and as much of the shallot as you’d like you may have extra. Top with the seared halloumi, crumbling as you add we left ours as planks. Add half of the mint roughly tearing or chopping just before adding and as much of the vinaigrette as you’d like you may have extra vinaigrette.

You Plate It:

Stir the cooked farro into the salad until well combined; season with salt and pepper to taste. Divide the finished salad between plates. Garnish with the remaining mint roughly chopping just before adding. Enjoy!