Nutty, salty, and sweet, this hearty salad is best with apples that soften when cooked but still hold their shape. Find farro, a type of wheat berry, at well-stocked grocery stores. Most farro sold today is semipearled, a process that removes some of the bran for quicker cooking. If the package instructions call for soaking overnight, you have whole-grain farro and will also need to cook it longer, usually 45 minutes to an hour.
1 1/2 cups pearled or semipearled farro (also called perlato farro)*
1 3/4 teaspoons kosher salt, divided
1 cup roughly chopped flat-leaf parsley leaves
2 tablespoons fresh thyme leaves
8 ounces halloumi cheese, cut into 1/3-in.-thick slices
3 tablespoons olive oil, divided
2 tender-sweet apples, such as Gravenstein, Gala, or Ginger Gold, unpeeled and cut into 1/2-in.-wide wedges
2 teaspoons sugar
5 tablespoons lemon juice
1 tablespoon honey
1 large shallot, finely chopped
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
How to Make It
Make salad: Combine 1 qt. water, the farro, and 1 1/2 tsp. salt in a 3- to 4-qt. saucepan. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until farro is tender, 25 to 30 minutes. Drain farro and spread on a baking sheet to cool and dry at least 5 minutes. Transfer to a serving bowl, add parsley and thyme, and toss to combine.
Make dressing: In a small bowl, whisk together lemon juice, honey, shallot, and salt. Whisk in oil in a thin stream. Pour over farro mixture and toss well to coat.
Pat halloumi dry. Set a 12-in. frying pan (not nonstick) over medium-high heat. Add 1 tbsp. oil, heat for a minute, then add halloumi in a single layer. Cook, turning once, until golden brown, 1 1/2 to 4 minutes total. Transfer cheese to a work surface and cut into 1/2- to 3/4-in. pieces.
Wipe out frying pan with a paper towel, then add remaining 2 tbsp. oil and return to medium-high heat. Add apples and remaining 1/4 tsp. salt. Cook, stirring, 2 minutes. Add sugar and cook, turning apples occasionally, until golden and tender, 5 to 9 minutes.
Transfer apples to work surface and cut in half crosswise. Toss apples and halloumi with farro mixture. Serve warm or at room temperature.
*Find farro, a type of wheat berry, at well-stocked grocery stores. Most farro sold today is semipearled, a process that removes some of the bran for quicker cooking. If the package instructions call for soaking overnight, you have whole-grain farro and will also need to cook it longer--usually 45 minutes to an hour.
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Lots of chopping, for sure, but it was fun to make with friends at a recent party. Each one of us chose and ingredient and chopped, sliced, cooked... whatever. Next step: enjoying a hearty delicious salad that paired well with bbq and champagne. Everyone was pleasantly surprised that even the guys and kids ate it all. Nothing left. One word of advice. Get good halloumi rather than grilling cheese. We chopped ours smaller than the recipe called for because it can get a bit heavy. Smaller pieces keep the flavors all in balance. Good luck and enjoy!
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