Ancient Grain Bowl with Farro, Turmeric Cauliflower, and Pan-Fried Halloumi

Ethiopian Blue Tinge farro is an ancient grain that not only packs a major protein and antioxidant punch, but is also hearty, comforting, and seriously delicious. Best of all? It’s grown and sold right here in SLO County by Larry Kandarian of Kandarian Organic Farms (Kandarian-Organic-Farms.myshopify.com). Note: Though this recipe appears to have many steps, it’s incredibly simple if you soak the farro overnight and cook while the chickpeas and cauliflower roast in the oven.

Photography By Jennifer Olson | February 28, 2018

Ingredients

Farro
  • 3 cups Ethiopian Blue Tinge Farro (preferably Kandarian Organic Farms)
  • 10 cups water
  • 3 tablespoons apple cider vinegar
  • Salt
Cauliflower
  • 1 head cauliflower, cut down into florets
  • 2 tablespoons olive oil
  • 1 tablespoon turmeric
  • 1 teaspoon salt
Chickpeas
  • 1 can chickpeas drained, rinsed and dried with a dishtowel
  • 1 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
Halloumi
  • 4–6 ounces Halloumi (available at Lassen’s and Whole Foods Markets), sliced into ¼-inch wedges
  • 1 tablespoon olive oil

Instructions

“Ethiopian Blue Tinge farro has the best taste and the best mouthfeel of any grain on the planet.” - Farmer Larry Kandarian, Kandarian Organic Farms

For farro:

 

Soak the farro in 6 cups water with vinegar overnight. Rinse and drain. Place soaked farro in a large saucepan along with 4 cups water and a dash of salt. Bring to a boil over medium heat, then reduce to a simmer and cover for 20 minutes. If the grain is still crunchy, replace the lid and simmer for another 5 minutes. Once desired texture is achieved, pour off any excess water and set farro aside.

For turmeric cauliflower:

Preheat oven to 425f.

On a foil-lined baking sheet, toss all ingredients (being careful not to stain clothes with turmeric) and bake for 40 minutes, tossing once.

For roasted chickpeas:

Preheat the oven to 425f. Line a rimmed baking sheet with foil. Pour chickpeas onto baking sheet and coat with olive oil, garlic powder, salt and pepper, using your hands. Bake in the oven 40 minutes, tossing chickpeas once halfway through.

For pan-fried Halloumi:

Heat a medium skillet over medium heat. Add oil and swirl to coat pan. Place Halloumi in pan and cook undisturbed until cheese is deep golden brown, about 2 minutes. Using a thin flexible spatula, release cheese from pan and turn. Cook, turning occasionally, until each side is golden brown, about 5 minutes.

Blitz all ingredients except salt and pepper in a blender until smooth. Season with salt and pepper to taste.

To compose bowl:

Cooked farro
Turmeric Cauliflower
Roasted Chickpeas
16 ounces jarred roasted red bell peppers (canned by you or purchased from a specialty grocer), chopped
Vinaigrette
Pan-Fried Halloumi
Handful Italian parsley, chopped

Divide farro, cauliflower, chickpeas, and red peppers evenly among 4–6 bowls.

Drizzle with vinaigrette, top with a wedge or two of Halloumi and sprinkle with parsley before serving.

Ingredients

Farro
  • 3 cups Ethiopian Blue Tinge Farro (preferably Kandarian Organic Farms)
  • 10 cups water
  • 3 tablespoons apple cider vinegar
  • Salt
Cauliflower
  • 1 head cauliflower, cut down into florets
  • 2 tablespoons olive oil
  • 1 tablespoon turmeric
  • 1 teaspoon salt
Chickpeas
  • 1 can chickpeas drained, rinsed and dried with a dishtowel
  • 1 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
Halloumi
  • 4–6 ounces Halloumi (available at Lassen’s and Whole Foods Markets), sliced into ¼-inch wedges
  • 1 tablespoon olive oil
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60