Summer Squash & Halloumi Salad

Savor your summer squash and put your bounty to good use with this refreshingly simple salad of cooked squash, halloumi, farro, almonds, and herbs. Halloumi, a firm, squeaky cheese from Cyprus, can stand up to cooking. It’s the perfect substitute for grilled chicken and the perfect fix for a cheese-loving vegetarian. A hearty feast for summer in just a few ingredients away.

Featuring

prep time
10minutes
assembly time
25minutes
Serves
4people

preparation & ingredients

1 1/2 cup farro

1 tsp. saffron

1/2 bunch Mint, stem removed and finely chopped

2 tsp. Champagne Vinegar or White Wine Vinegar

6-7 small to medium summer squash

4 tsp. + 1/4 cup Murray’s Italian EVOO, divided

1 8-oz. package Halloumi

3 tbsp. Unsalted Butter

1/2 bunch Green Onions, chopped

3/4 cup Marcona Almonds, roughly chopped

1/4 cup Raisins

1/4 cup Capers

2 cloves Garlic, crushed

4 sprigs Thyme

3 oz. Arugula

To cook the farro, bring 2 cups of water to a boil in a small pot. Add the saffron and 1 tablespoon of kosher salt. Cook for 10-15 minutes, until most of the water has been absorbed and the farro is al dente.

Place the farro in a large bowl to cool. Once cool, add the mint, green onions, raisins, capers, almonds, vinegar, 4 teaspoons of olive oil, and more salt if necessary. Set aside.

Heat the remaining 1/4 cup olive oil in a medium saute pan, until slightly smoking. Meanwhile, cut the squash into 1/2-inch rounds.

Gently place the squash into the pan and season with salt. Add the garlic cloves and continue to cook the squash until it has completely browned on the cut side, approximately 4 minutes.

Once brown, turn off the heat, and add two tablespoons of butter and the thyme to the pan. Swirl the squash around the pot while the butter browns. Once the butter has browned, remove the squash from the pan and drain on a paper towel.

For the halloumi, heat another medium pan on medium heat. Cut the halloumi into 1/2-inch-thick slices. Add them to the pan and cook on each side until the cheese begins to brown, 1-2 minutes per side.

Add the arugula to the farro, and mix thoroughly. Top with the squash and the halloumi.