Cooking all over the World: Asparagus, Halloumi and Chickpea Farro Salad

Sunday, July 10, 2011

Asparagus, Halloumi and Chickpea Farro Salad

Posted: 10 Jul 2011 01:31 AM PDT

Not too long ago I did a grilled asparagus and halloumi salad and I particularly enjoyed the combo and I wanted to use it again. I often like to do salads that have a base of a whole grain, a bean and a seasonal ingredient and this time I was thinking that a whole grain salad with the grilled asparagus and halloumi would be the perfect fit. It had been a while since I last used farro so I decided to go with that for the whole grain and chickpeas seemed like the natural fit. I always like to include a fresh herb and I was thinking that a combination of dill and mint would hit the spot. Next up was the dressing and I was thinking that a honey dijon vinaigrette would help keep things nice and bright and summery.

Asparagus, Halloumi and Chickpea Farro Salad

A summery whole grain salad with asparagus, grilled halloumi, chickpeas, a bunch of fresh herbs and a lemony vinaigrette.

Servings: makes 4-6 servings

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Printable Recipe

Ingredients

1 cup farro
4 ounces halloumi, sliced 1/4 inch thick
1 pound asparagus, blanched and cut into small pieces
1 (19 ounce) can chickpeas, drained and rinsed
1/4 cup walnuts
4 green onions, sliced
1 handful dill, chopped
1 handful mint, chopped
1/4 cup honey dijon vinaigrette

Directions

Cook the farro as directed on the package.
Brush the grill (or grill pan) with oil and heat to medium-high heat.
Grill the halloumi cheese until golden brown on both sides, about 2-4 minutes per side, let cool and dice.
Mix everything and enjoy.