Smoky Halloumi & Black Bean Skewers with Lemon-Herb Farro Salad

Ingredients

• 200 gram Halloumi cheese
• 200 gram Canned black beans
• 1 small Bell pepper
• 0.5 small Zucchini
• 1 cup Cherry tomatoes
• 1 tablespoon Olive oil
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 count Wooden or metal skewers
• 0.5 cup Pearled farro
• 1.5 cup Vegetable broth or water
• 0.5 small Cucumber
• 0.25 small Red onion
• 0.25 cup Fresh parsley
• 2 tablespoon Fresh mint
• 0.5 cup Cherry tomatoes
• 1 whole Lemon
• 2 tablespoon Extra virgin olive oil
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper

Instructions

1. Cook Farro: Rinse farro under cold water. In a small saucepan, combine farro and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender and liquid is absorbed. Fluff with a fork and set aside to cool slightly.
2. Prepare Skewer Ingredients: Cut halloumi into 1-inch cubes. If using wooden skewers, soak them in water for at least 30 minutes. In a medium bowl, combine halloumi, rinsed black beans, bell pepper pieces, zucchini pieces, and 1 cup of cherry tomatoes. Drizzle with 1 tablespoon of olive oil, smoked paprika, garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss gently to coat all ingredients.
3. Assemble Skewers: Thread the seasoned halloumi, black beans (handle gently as they can be delicate), bell pepper, zucchini, and cherry tomatoes alternately onto the prepared skewers. Aim for 2 skewers per person.
4. Cook Skewers: Heat a grill pan or outdoor grill to medium-high heat. Cook the skewers for 3-4 minutes per side, turning occasionally, until the halloumi is golden brown and slightly crispy, and the vegetables are tender-crisp. Alternatively, you can broil them in the oven on a baking sheet lined with foil for 8-12 minutes, turning halfway.
5. Prepare Salad Dressing: While skewers cook, in a small bowl, whisk together the fresh juice of 1 lemon, 2 tablespoons of extra virgin olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Zest half of the lemon directly into the dressing for extra fragrance.
6. Assemble Farro Salad: In a large bowl, combine the cooled farro, diced cucumber, finely diced red onion, chopped fresh parsley, chopped fresh mint, and the 1/2 cup of halved cherry tomatoes. Pour the lemon-herb dressing over the salad and toss gently to combine all ingredients.
7. Serve: Divide the refreshing farro salad between two plates and artfully top each serving with two of the smoky halloumi and black bean skewers. Serve immediately and enjoy!

Nutrition (per serving)