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Griddled avocado, halloumi & grapefruit salad with farro
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100g Quick Cook Farro Dicocco
1 baby avocado (100g), unpeeled, quartered, stone removed
50g essential Cypriot Light Halloumi, sliced
1 tbsp olive oil
½ x 235g pack washed spinach
2 tbsp lime juice
1 tbsp white wine vinegar
1 tbsp finely chopped coriander
2 salad onions, finely sliced
1 red grapefruit, peeled and segmented
1. Bring 1 litre of water to the boil in a saucepan and cook the farro for 10 minutes until tender. Meanwhile, warm a griddle pan over a medium heat. Brush the avocado and halloumi with a little oil and griddle for 3-4 minutes, or until marked, turning halfway through. Remove and set aside.
2. Strain the farro and rinse under cold water until cooled. Shake off any excess water. Add the spinach and farro to a large serving bowl. In a small bowl, whisk together the lime juice, vinegar, the remaining olive oil and coriander. Season and toss into the farro mixture.
3. Remove the skin from the avocado, then slice thickly. Top the farro with the salad onions, grapefruit, avocado and halloumi, then serve.
Typical values per serving:
2 of your 5 a day; source of fibre.
This recipe was first published in March 2019.