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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.
Ingredients
Instructions
Slice the halloumi and grill it over medium-high heat until well browned, about 5 minutes.
Add the bell peppers, spinach and eggplant, cooking until softened, about 4 minutes.
Stir in the za''atar and fresh oregano for a final minute.
Cook the farro separately and drain.
Let everything simmer for about 9 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.
