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Strawberry Farro Bowl with Grilled Halloumi

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The perfect fall meal. This farro bowl has some of the best ingredients, halloumi, creamy acovado, roasted butternut squash and juicy California strawberries. Goes perfectly paired with a Chardonnay from California Wines. Recipe by Dialas Kitchen.

Farro bowl with grilled halloumi, California strawberries

Strawberry Farro Bowl with Grilled Halloumi

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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Ingredients

  • 1 1/2 cup cubed butternut squash
  • 3 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 avocado sliced
  • 1/2 cup California strawberries
  • 2 tbsp sliced almonds toasted
  • 2 cups cooked farro
  • 160 grams Halloumi cubed

Instructions

  • Place the butternut squash on a baking sheet and drizzle with 1 tbsp of olive oil and 1 tbsp of balsamic. Add add a pinch of salt and pepper. Roast at 375 degrees F for 15-18 minutes, turning halfway through. Set aside.
  • Slice the avocado and strawberries. Toast the almonds in a frying pan until fragrant.
  • Add the farro to a medium bowl and add the remaining olive oil and balsamic vinegar + salt and pepper. Pan fry or grill the halloumi. And divide the farro into two bowls. Top with the strawberries, avocado slices, halloumi, almonds and butternut squash.

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