Arugula Salad with Farro + Golden Halloumi
INGREDIENTS
Arugula or greens of your choice
Farro
Eggplant
Halloumi
Cucumber
Tomatoes
Fresh Herbs (parsley, dill, mint!)
Dressing: lemon juice, dijon, olive oil, salt & pepper
METHOD
Dice all toppings into similar-sized pieces. I used these amazing white baby eggplants — first dice them into bite size pieces and then sauté on the stovetop with olive oil, salt and pepper. Once the eggplant is cooked, remove from the pan and toss in the cubed halloumi to grill.
To assemble the bowl, start with your greeny base. Then, add your farro or grain of choice. Top with the eggplant, cucumber, tomatoes, halloumi, and fresh herbs. Add a drizzle of the lemony vinaigrette. And another big squeeze of lemon juice to top it off. Enjoy!
