Last month when I posted pictures of our apple picking excursion to Facebook, I received a request for more apple recipes on the blog. I had already posted an apple dessert for Rosh Hashanah and a chicken & apple meal, but I had planned on more apple fare in September. But it has taken me almost a month to honor Sue’s apple request! Due to the number of recipes including apples that have already appeared on my blog, it took time to find and test an apple dish that was different from others previously presented. But I finally have one! It includes two of my new favorite food items: farro and halloumi. Sautéed apples are added to farro and fresh herbs, then it is dressed in a light vinaigrette, making for a delicious Fall main dish or side dish vegetarian salad.

(For the other 30+ apple recipes in the archives, type “apple” into the search box on the upper right hand corner of this page. You will find main dishes, side dishes, desserts, vegetables, breads, drinks, and more, using apples and apple cider. Enjoy them all this apple season!)

Farro Salad with Apples & Halloumi

Farro Salad with Apple & Halloumi (adapted from sunset.com) Total Time Required: 1 hour, Makes: 2 quarts, about 6 1-1/2 cup servings

Ingredients:

• 1-1/2 cups pearled farro
• 2-1/4 teaspoons kosher salt, divided
• 1 cup roughly chopped flat-leaf parsley leaves
• 2 tablespoons fresh thyme leaves
• 8 ounces halloumi cheese, cut into 1/3-in.-thick slices
• 1/4 cup + 3 tablespoons olive oil, divided
• 3 (about 12 ounces) McIntosh apples, unpeeled and cut into 1/2-inch wedges
• 2 teaspoons sugar
• 5 tablespoons lemon juice
• 1 tablespoon honey
• 1 large shallot, finely chopped

Instructions:

Combine 4 cups of water, the farro, and 1 1/2 teaspoons salt in a 3- or 4-quart saucepan. Bring it to a boil over high heat, then cover the pot and reduce the heat to low. Simmer the farro until it is tender, about 25 to 30 minutes. Drain the farro and spread it out on a baking sheet to cool and dry for at least 5 minutes.

Cook the farro.

Transfer the farro to a serving bowl, add the parsley and thyme, and toss it all together to combine.

Add the herbs to the farro.

Meanwhile, in a small bowl, whisk together the lemon juice, honey, shallot, and 1/2 teaspoon salt. Whisk in 1/4 cup of the oil in a thin stream.

Put together the dressing for the salad.

Pour the dressing over the farro mixture and toss it well to coat.

Add the dressing to the salad.

Pat the halloumi dry. Set a 12-inch frying pan over medium-high heat. Add 1 tablespoon of oil, heat for a minute, then add the halloumi to the pan in a single layer. Cook, turning once, until golden brown, about 3-4 minutes total. Transfer the cheese to a work surface and cut into 1/2-inch pieces.

Pan fry the halloumi cheese.

Wipe out the frying pan with a paper towel, then add the remaining 2 tablespoons of oil and return the pan to medium-high heat. Add the apples and the remaining 1/4 teaspoon salt. Cook, stirring, for 2 minutes. Add the sugar and cook, turning the apples occasionally, until they are golden and tender, about 6-9 minutes.

Sauté the apples.

Transfer the apples to a work surface and cut the wedges in half crosswise.

Chop the apples & halloumi into bite-sized pieces.

Toss the apples and halloumi with the farro mixture.

Add the apples & halloumi to the farro.

Serve warm or at room temperature.

A great & filling Fall salad!

Thanks for the prompt, Sue!  ~Linda

Farro Salad with Apple & Halloumi (adapted from sunset.com) Total Time Required: 1 hour, Makes: 2 quarts, about 6 1-1/2 cup servings

Ingredients:

• 1-1/2 cups pearled farro
• 2-1/4 teaspoons kosher salt, divided
• 1 cup roughly chopped flat-leaf parsley leaves
• 2 tablespoons fresh thyme leaves
• 8 ounces halloumi cheese, cut into 1/3-in.-thick slices
• 1/4 cup + 3 tablespoons olive oil, divided
• 3 (about 12 ounces) McIntosh apples, unpeeled and cut into 1/2-inch wedges
• 2 teaspoons sugar
• 5 tablespoons lemon juice
• 1 tablespoon honey
• 1 large shallot, finely chopped

Instructions:

Combine 4 cups of water, the farro, and 1 1/2 teaspoons salt in a 3- or 4-quart saucepan. Bring it to a boil over high heat, then cover the pot and reduce the heat to low. Simmer the farro until it is tender, about 25 to 30 minutes. Drain the farro and spread it out on a baking sheet to cool and dry for at least 5 minutes. Transfer the farro to a serving bowl, add the parsley and thyme, and toss it all together to combine.

Meanwhile, in a small bowl, whisk together the lemon juice, honey, shallot, and 1/2 teaspoon salt. Whisk in 1/4 cup of the oil in a thin stream. Pour the dressing over the farro mixture and toss it well to coat.

Pat the halloumi dry. Set a 12-inch frying pan over medium-high heat. Add 1 tablespoon of oil, heat for a minute, then add the halloumi to the pan in a single layer. Cook, turning once, until golden brown, about 3-4 minutes total. Transfer the cheese to a work surface and cut into 1/2-inch pieces.

Wipe out the frying pan with a paper towel, then add the remaining 2 tablespoons of oil and return the pan to medium-high heat. Add the apples and the remaining 1/4 teaspoon salt. Cook, stirring, for 2 minutes. Add the sugar and cook, turning the apples occasionally, until they are golden and tender, about 6-9 minutes.

Transfer the apples to a work surface and cut the wedges in half crosswise. Toss the apples and halloumi with the farro mixture. Serve warm or at room temperature.