Mediterranean
Halloumi Grain Bowls
Seared halloumi over rice or farro with cucumber, tomato, herbs, and lemon. A vegetarian dinner with enough salt and crunch to feel finished.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Halloumi sears without melting into the pan.
- The vegetables are raw, so the bowl stays bright.
- Lemon and olive oil are the dressing. No blender.
- It works with rice you already cooked.
Ingredients
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Instructions
- 1
Pat the halloumi dry.
- 2
Heat 1 tablespoon oil in a skillet over medium-high. Sear the slices 1 to 2 minutes per side, until golden.
- 3
Toss the cucumber, tomatoes, onion, and parsley with 2 tablespoons oil, the lemon juice, and salt.
- 4
Divide the grains among bowls.
- 5
Top with the vegetables and halloumi.
- 6
Serve while the cheese is still warm.
Pro tips
- Wet halloumi will not brown. Pat it dry.
- Salt the vegetables, not the cheese. Halloumi is already salty.
- Farro takes longer if you cook it from dry. Use cooked grains to keep this a short recipe.
Easy substitutions
- Halloumi
- Pan-seared extra-firm tofu, salted, if you cannot find halloumi. The texture will be different.
- Rice
- Quinoa or couscous.
Storage and reheating
Storage
Keep the vegetables and cheese separate from the grains for up to 2 days.
Reheating
Rewarm the grains and sear the halloumi again. Do not microwave the cheese if you want the crust.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 460
- Protein
- 20 g
- Carbs
- 42 g
- Fat
- 24 g
- Fiber
- 3 g
Moderate · Stovetop · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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