Spring Farro Salad with Lemon Shallot Dressing

1

Prepare the farro according to package instructions. Once cooked, let it steam in the sieve to cool—this helps prevent a soggy salad. Set aside.

2

In a small pan over medium heat, fry the chopped halloumi until golden on all sides (about 1 minute per side). Transfer to a paper towel to drain excess oil.

3

Bring a small pot of water to a boil and quickly blanch the asparagus for 1 minute to retain its bright colour and crispness. Immediately transfer to a bowl of ice water to stop the cooking process, then drain and set aside.

4

In a jar, combine the minced shallot, olive oil, lemon zest and juice, honey, salt, and pepper. Shake well to emulsify. Taste and adjust seasoning as needed.

5

In a large bowl, combine the farro, asparagus, scallions, snap peas, cucumber, tender herbs, microgreens, and crispy halloumi. Drizzle with the dressing and toss to coat evenly. Serve immediately or store in the fridge for up to 4 days.

6

Notes: Tender Herbs: I recommend parsley, dill, cilantro and mint, but use what you have -chives and tarragon would also be great here. Gluten-Free Option: Swap farro for black lentils. They’ll add a slightly softer texture but will still be delicious! Dairy-Free Option: you can totally swap the halloumi for crispy tofu cubes for a higher protein-dairy free option!