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Smoky Halloumi Bake with Farro
A smoky Mediterranean halloumi bake with eggplant, spinach and red onion, finished with tahini, sumac and lemon juice, served over farro.
Ingredients
Instructions
Slice the halloumi and saute it over medium-high heat until well browned, about 7 minutes.
Add the eggplant, spinach and red onion, cooking until softened, about 8 minutes.
Stir in the tahini, olive oil, sumac and lemon juice for 2 minutes.
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.
