Crispy Halloumi & Pomegranate Grain Bowl
Method
Crisp the halloumi: Heat a dry non-stick skillet over medium-high heat. Add the halloumi cubes and cook for 4–5 minutes, turning frequently, until deeply golden and crisp on the outside.
Warm the chickpeas: Add the olive oil, chickpeas, cumin and smoked paprika to the skillet. Cook for 3–4 minutes, stirring occasionally, until the chickpeas are warm and lightly golden.
Prepare the dressing: Whisk together the Greek yogurt, tahini, lemon juice and lemon zest with 1–2 teaspoons of water until smooth. Season with black pepper.
Build the bowls: Divide the farro, spinach, cucumber and shredded red cabbage between two bowls. Add the warm chickpeas and crispy halloumi.
Finish: Scatter with pomegranate seeds, walnuts, mint and parsley. Drizzle with the creamy lemon-tahini dressing and serve immediately.
Vegan option: Replace the halloumi with 150 g extra-firm tofu, pressed and cubed. Toss with 1 tsp olive oil, ½ tsp smoked paprika and 1 tsp nutritional yeast before pan-frying until crisp. Replace Greek yogurt with unsweetened soy yogurt. Crispy golden halloumi meets sweet-tart pomegranate, earthy chickpeas and hearty farro in this colourful Mediterranean-inspired bowl. Fresh mint, crunchy walnuts and creamy lemon-tahini dressing create layers of texture and flavour in every bite.
Nutrition Facts
Per serving
