ACTIVE TIME 40 MINUTES | TOTAL TIME 40 MINUTES | SERVES 4
✓ Make Ahead ✓ Whole-Grain ✓ Vegetarian
1 cup uncooked pearled farro
1/4 cup plus 2 tsp. olive oil, divided
2 large lemons, halved crosswise
21/2 tsp. honey or hot honey
1 tsp. kosher salt, divided
1 medium bunch curly kale, stemmed and torn (about 8 cups)
1 cup dried figs, quartered, or halved if small
1 8.8-oz. block Halloumi cheese, cut crosswise into 12 (1/4-in.-thick) slices
1/4 cup sliced almonds, toasted
1/4 cup torn fresh mint
BRING a medium saucepan filled with water to a boil. Add farro; reduce heat to medium to maintain a gentle boil. Cook,
stirring occasionally, until tender, 15 to 20 minutes. Drain.
MEANWHILE, heat 2 teaspoons oil in a large nonstick skillet over medium. Add lemon halves, cut side down. Cook,
undisturbed, until cut sides are charred, about 3 minutes. Remove from heat. Let lemon halves cool slightly, about 5 minutes. Wipe skillet clean.
SQUEEZE lemon halves into a medium bowl to measure 1/4 cup juice. Whisk in honey and 1/2 teaspoon salt. Gradually drizzle in remaining 1/4 cup oil, whisking constantly until combined.
PLACE kale, 1 tablespoon lemon dressing, and remaining 1/2 teaspoon salt in a large bowl. Using your hands, massage kale until softened and wilted, about 2 minutes. Add drained farro and figs to bowl. Drizzle with about 1/3 cup lemon dressing; toss to coat.
HEAT cleaned nonstick skillet over medium-high. Pat cheese slices dry. Add cheese to skillet in a single layer; cook until golden brown on both sides, 2 to 3 minutes per side.
SERVE farro and kale mixture in bowls topped with cheese, almonds, and mint. Drizzle with remaining dressing. Serve warm or at room temperature.
PER SERVING: 647 Calories, 36g Fat (14g Saturated), 47mg Cholesterol, 9g Fiber, 23g Protein, 63g Carbs, 1,184mg Sodium, 4g Added Sugar