Charred Halloumi Stew with Farro
A charred Mediterranean halloumi stew with bell peppers, spinach and eggplant, finished with za'atar and fresh oregano, served over farro.
Total time
37 min
Prep
20 min
Cook
17 min
Difficulty
easy
Cuisine
Mediterranean
spicyvegetarian
Ingredients
2 cupshalloumi
200gbell peppers
1spinach
200geggplant
2 cupsfarro
to tasteza'atar
1/4 cupfresh oregano
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Slice the halloumi and grill it over medium-high heat until well browned, about 5 minutes.
2
Add the bell peppers, spinach and eggplant, cooking until softened, about 4 minutes.
3
Stir in the za''atar and fresh oregano for a final minute.
4
Cook the farro separately and drain.
5
Let everything simmer for about 9 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
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.
Calories
690
Protein
35.1g
Fat
38.7g
Carbs
55.6g
Fiber
9.9g
Sodium
1692mg
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