Grilled halloumi with farro, watermelon and mint

Ingredients

For 1 serving

• Halloumi70 g
• Farro60 g
• Watermelon200 g
• Cucumber80 g
• Red onion25 g
• Mint5 g
• Arugula30 g
• Lime juice15 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: July – August

Method

1. Rinse the farro and boil it in salted water for 25 minutes, until tender but still with some bite; drain, rinse under cold water and leave to drain.
2. Meanwhile remove the rind and seeds from the watermelon and cut it into cubes of about 2 cm; cut the cucumber into smaller cubes and the red onion into very thin slices. Wash the rocket and tear the mint.
3. Slice the halloumi about 1 cm thick. Heat a griddle over medium-high heat and cook it for 2 minutes per side, without oil, until golden and marked.
4. In a bowl toss the farro, watermelon, cucumber, onion, rocket and mint with the extra virgin olive oil, lime juice and black pepper; taste before adding salt, as halloumi is salty.
5. Top with the hot halloumi and serve straight away.