Farro Salad with Roasted Pears, Haloumi Cheese and Pistachios

Name: Farro Salad with Roasted Pears, Haloumi Cheese and Pistachios
Yield: 8 servings
Cuisine: American
Ingredients: 4 firm near ripe Bartlett pears cut in half, Cored and cut lengthways into eight wedges each; 1 TBSP(15 mL) honey; 1 TBSP (15 mL) extra-virgin olive oil; 2 1/4 cups (560 mL) pearled Farro (a type of grain, same family as spelt)* you could use pearl barley and/or couscous; 8 cups (2 L) water; 2 TSP (10 ML) sea salt; 1 TBSP (15 ml) honey; Zest of 1 lemon, finely grated; 4 TBSP (60 ml) freshly squeezed lemon juice (cut the lemon off the side, not in the centre so cut into the cells in squeeze is better for juicing); 2 cloves garlic, minced; 1/2 Tsp (2.5 ml) sea salt; 4 TBSP (60 ml) extra virgin olive oil; 1/2 cup (125 ml) coarsely, chopped fresh basil leaves; 1 cup (250 ml) crumble halloumi or Halum cheese (you can use feta); 1/2 cup (125 ml) coarsely, chopped pistachios (you can use toasted almonds, or walnuts); 2 green, onions, thinly sliced

Katatonickat @katatonickat

Canada

This recipe comes from a cooking class I took. I love the salad it does take a little work, but it is delicious. I do this in the fall usually and don’t always put the basil in it.

Katatonickat @katatonickat

Canada

This recipe comes from a cooking class I took. I love the salad it does take a little work, but it is delicious. I do this in the fall usually and don’t always put the basil in it.

Saved

Ingredients

8 servings

4firm near ripe Bartlett pears cut in half, Cored and cut lengthways into eight wedges each
1TBSP(15 mL) honey
1 TBSP (15 mL)extra-virgin olive oil
Grain preparation
2 1/4 cups (560 mL)pearled Farro (a type of grain, same family as spelt)* you could use pearl barley and/or couscous
8 cups (2 L)water
2 TSP (10 ML)sea salt
1 TBSP (15 ml)honey
Zest of 1 lemon, finely grated
4 TBSP (60 ml)freshly squeezed lemon juice (cut the lemon off the side, not in the centre so cut into the cells in squeeze is better for juicing)
2 clovesgarlic, minced
1/2 Tsp (2.5 ml)sea salt
4 TBSP (60 ml)extra virgin olive oil
1/2 cup (125 ml)coarsely, chopped fresh basil leaves
1 cup (250 ml)crumble halloumi or Halum cheese (you can use feta)
1/2 cup (125 ml)coarsely, chopped pistachios (you can use toasted almonds, or walnuts)
2green, onions, thinly sliced

Saved

Steps

1

Heat your oven to be 400°F. Toss the pears, Honey, and oil. Arrange the pears on a parchment lined baking sheet in a single layer. Bake, turning once, until the pears are browned and barely tender, 15–20 minutes. The pears can be prepared a day in advance. Cover and refrigerate bring to room temperature before continuing.
2

While the pears are cooking, placed the Farro in a large, heavy frying pan over medium heat. Stir and toss, regulating the heat, so the Farro does not burn until it emits a nutty aroma, similar to popping popcorn.
3

Remove from the heat and transfer to a large pot. Add the water and 2 teaspoons (10 ml) salt. Bring to a boil, then turn to a simmer and cook until the Farro is tender, but still has a bit of tooth, about 30 minutes. Drain well and transfer to a large bowl. Let cool to warm, tossing occasionally.
4

Stir the honey, lemon zest, lemon juice, garlic and 1/2 teaspoons (2.5 ml) salt together until combined. Heat in the olive oil. Toss with the Farro and mix well. The salad can be covered in refrigerated at this point for up to one day. Bring to room temperature before continuing.
5

Add pears to the Farro along with the halloumi cheese, pistachios, or nut of choice, green onion, and basil. Mix gently to combine check the seasoning and adjust if necessary. Serve.
6

If you have left over haloumi, remember in the summer that the cheese fried with watermelon is nice to eat.
7

Sometimes the grain I want is not available. I have used pearl barley and couscous as substitute for the farrow.