Grilled Halloumi Bowl with Farro and Arugula

Ingredients

• 1 cup farro
• 2 cups water
• 1 block halloumi cheese, sliced 1/2 inch thick
• 2 tablespoons olive oil
• 1/4 cup pine nuts
• 1/2 cup pomegranate seeds
• 4 cups fresh arugula
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions

1. Rinse the farro under cold water and drain well.
2. In a medium saucepan, combine the farro and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until tender and the grains have absorbed most of the water.
3. While the farro cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. Season the halloumi slices with salt and black pepper. Add them to the hot skillet and cook for 2-3 minutes per side until golden brown and slightly charred.
5. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, salt, and pepper to make a dressing.
6. In a large bowl, combine the cooked farro, grilled halloumi slices, pine nuts, and pomegranate seeds.
7. Toss the farro mixture with the dressing.
8. Divide the farro mixture among four bowls and top each with a generous portion of fresh arugula.
9. Serve immediately.