About this recipe

Golden, pan-seared halloumi cheese nestled over a hearty base of fluffy grains, roasted vegetables, and fresh greens, all drizzled with a tangy balsamic vinaigrette. These vibrant bowls are satisfying, endlessly customizable, and come together in under an hour — perfect for a weeknight vegetarian dinner or meal-prep lunch.

Instructions

1. 1

   Combine the rinsed farro and vegetable broth in a medium saucepan. Bring to a boil over ^[high heat], then reduce to a gentle simmer. Cover and cook for 25–30 minutes, until the farro is tender and most of the liquid is absorbed. Drain any excess liquid, fluff with a fork, and season lightly with fine sea salt.

2. 2

   Preheat your oven to ![425°F]. Spread the broccoli florets, red bell pepper strips, and medium red onion wedges in a single layer on a large baking sheet. Drizzle with 2 tablespoons extra-virgin olive oil and 2 tablespoons balsamic vinegar, then season with ¼ tsp fine sea salt and a pinch of red pepper flakes (if using). Toss to coat evenly. Roast for 20–25 minutes, flipping once halfway through, until the vegetables are tender and caramelized at the edges.

3. 3

   While the vegetables roast, make the vinaigrette. In a small mixing bowl or jar, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and minced garlic. Slowly drizzle in the ½ cup extra-virgin olive oil while whisking constantly until emulsified. Season with ¼ tsp fine sea salt and freshly ground black pepper. Taste and adjust sweetness or acidity as needed.

4. 4

   Pat the halloumi cheese slices dry with a paper towel. Heat 1 tablespoon extra-virgin olive oil in a large skillet over ^[medium-high heat]. Once shimmering, add the halloumi cheese in a single layer (work in batches if needed). Sear for 2–3 minutes per side without moving, until deep golden-brown and crispy on the outside. Transfer to a plate.

5. 5

   Divide the cooked farro among four bowls. Top each with a generous handful of arugula, a portion of the roasted vegetables, and 2–3 slices of golden halloumi cheese. Drizzle generously with the balsamic vinaigrette and scatter fresh parsley over the top. Serve immediately.