This salad is the perfect blend of sweet and salty.  Don't get too caught up in the measurements here.  Adjust to your palate.   

Serves 4-6

Ingredients:

1 cup cooked farro

Extra virgin olive oil

8 ounces halloumi, sliced 

1 cup walnuts, raw and unsalted

4 scallions, thinly sliced

1 cup torn basil, mint, and parsley (mixed)

Golden raisins, handful

2 tbsp fresh lemon juice

2 tbsp champagne vinegar 

Kosher salt

Black pepper

Method:

Cook farro according to package instructions.  Season with salt and pepper. Immediately after cooking spread farro on a flat surface to cool.  This will prevent it from cooking further.  You should have 1 cup of COOKED farro.  

Slice halloumi into 1/2 inch thick pieces .  Brush with olive oil on both sides then grill in a hot pan.  Cook until golden brown on both sides. Tear into pieces when cool.  

Preheat oven to 350 degrees.  Spread walnuts on a baking sheet and roast until golden (about 8-10 minutes).  Let walnuts cool then roughly chop and set aside.  

Thinly slice the scallions.  Tear up mint, basil and parsley. 

In a large bowl add a handful of golden raisins, the farro, sliced scallions, torn halloumi, roasted walnuts and mixed herbs and toss together. Add fresh lemon juice, champagne vinegar and 1/4 cup olive oil. You can add more lemon juice or vinegar if needed.  Season with salt and pepper to taste, adding more golden raisins if you like your salad on the sweeter side.