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Hearty Halloumi Stew with Farro
A hearty Mediterranean halloumi stew with red onion, kalamata olives and eggplant, finished with lemon juice and fresh oregano, served over farro.
Ingredients
Instructions
Slice the halloumi and roast it over medium-high heat until well browned, about 7 minutes.
Add the red onion, kalamata olives and eggplant, cooking until softened, about 4 minutes.
Stir in the lemon juice and fresh oregano for 4 minutes.
Cook the farro separately and drain.
Let the halloumi simmer for about 15 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the farro, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
