Kale, Farro, and Halloumi Salad with Tahini Vinaigrette

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Kale, Farro, and Halloumi Salad with  Tahini Vinaigrette

  • ¼ cup lemon juice

  • 1 teaspoon honey

  • 1 tablespoon tahini

  • 1/4 cup olive oil

  • salt and pepper

  • 1 cup dried farro

  • 2 tablespoons of grapeseed oil

  • ½ lb sliced halloumi

  • 2 bunches of kale, ribs removed and thinly sliced

  • 1 cup sliced radish

  • ¼ cup pomegranate seeds


In a bowl whisk together lemon juice, honey, tahini, olive oil, and a pinch of salt and pepper. Set aside. 

Add farro to a medium pot of salted boiling water and cook until al dente, about 15 to 20 minutes or until farro is al dente and chewy.  Strain and let cool. 


In a medium non stick pan add grapeseed oil over medium heat. Add halloumi and sear for about 2 minutes, flipping halfway through. 

Place kale in a large bowl. Toss with a drizzle of the vinaigrette. Add the farro, halloumi, 1 cup sliced radish, ¼ cup pomegranate seeds,  and taste for salt and pepper. 


Makes about 4 servings 

cookbookAmanda FredericksonComment