Cypriot Grilled Halloumi & White Bean Saganaki with Charred Tomato Reduction & Herbed Farro

Ingredients

• 14 oz halloumi cheese, cut into 8 slices, 3/8-inch thick
• 1 cup farro, pearled, uncooked
• 2 1/2 cups vegetable broth, unsalted, or water
• 1 can (15 oz) canned cannellini beans, drained and rinsed
• 1 1/2 lbs cherry tomatoes, halved
• 5 tbsp extra virgin olive oil, divided
• 4 cloves garlic cloves, minced
• 1 small red onion, finely diced
• 1 1/2 tsp dried oregano
• 3 tbsp fresh lemon juice
• 1/4 cup fresh mint leaves, chopped, divided
• 1/4 cup fresh parsley, chopped
• 1 tsp sea salt, plus to taste
• 1/2 tsp cracked black pepper, plus to taste
• 1/4 tsp red pepper flakes, optional

Instructions

1. 1

   In a medium pot, bring vegetable broth to boil. Add farro, reduce heat to medium-low, and simmer uncovered for 18-20 minutes until tender but slightly chewy. Drain any excess liquid, fluff with fork, and set aside.

2. 2

   While farro cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced red onion and sauté for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.