Ancient Grain Salad with Grilled Halloumi

This ancient grain salad is a hearty and flavorful dish that's perfect for a summer meal. The combination of quinoa, farro, and lentils provides a variety of textures and flavors, while the grilled halloumi adds a touch of richness and saltiness. The salad is also loaded with fresh vegetables, which provide a refreshing contrast to the grains and halloumi. The whole thing is tossed in a light vinaigrette that brings all the flavors together.

This recipe was inspired by a trip to the Middle East, where I had the pleasure of trying a number of different grain salads. I was particularly impressed by a salad that I had in Lebanon, which was made with quinoa, farro, lentils, grilled halloumi, and a variety of fresh vegetables. I decided to recreate the salad at home, and this is the recipe that I came up with. I've made a few changes to the original recipe, but the overall flavor profile is still the same. The salad is hearty and flavorful, and it's a great way to use up leftover grains and vegetables. It's also a great make-ahead meal, so it's perfect for busy weeknights.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup quinoa
• 1 cup farro
• 1 cup lentils
• 1/2 cup chopped red onion
• 1/2 cup chopped cucumber
• 1/2 cup chopped tomatoes
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh basil

Instructions

1. Cook the quinoa, farro, and lentils according to package directions.
2. While the grains are cooking, grill the halloumi slices over medium heat until golden brown on both sides.
3. Combine the cooked grains, grilled halloumi, red onion, cucumber, tomatoes, mint, basil, and dressing in a large bowl.
4. Toss to coat and serve immediately.

Why It Works

• The combination of quinoa, farro, and lentils provides a variety of textures and flavors.
• The grilled halloumi adds a touch of richness and saltiness.
• The fresh vegetables provide a refreshing contrast to the grains and halloumi.
• The light vinaigrette brings all the flavors together.