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1 1/2 cups farro, rinsed and drained
½ tsp salt
6-8 slices of halloumi
1/2 cup of sliced red pepper
1/2 cup of sliced shallot
1/2 cup of sliced fennel
1/2 cup of heirloom cherry tomatoes
a handful of arugula
Olive oil, as needed
1/2 teaspoon of everyday spice blend of choice
salt & pepper
To cook the farro, add drained farro to a medium sized pot with a lid and cover with 4 cups of water. Add salt and bring to a boil. Reduce heat, cover and simmer for about 40 minutes, or until tender. If any water remains, drain.
Meanwhile, heat a medium sized skillet over medium heat and sauté the slices of halloumi in a dry skillet until golden. Set aside.
Add red pepper, shallot, fennel and cherry tomatoes to a sheet pan and drizzle with olive oil. Roast at 400˚F until golden.
Divide the farro into four bowls and arrange the roasted on top of each bowl.
Fry two eggs in a skillet in 1 tbsp of the oil. (Cook until the white is opaque and the yolk is to your liking.) Using a spatula place one egg in each bowl on top of the farro & vegetables.
Top with the halloumi slices, seasoning, salt & pepper & some fennel fronds. Drizzle with the remaining olive oil and add a handful of arugula to each bowl