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Summer Farro Salad with Buttered Corn, Peaches, & Halloumi

The ingredient list may look long, but this salad is simple, straightforward and summarizes summer on a plate. Fresh herbs and vegetables mix with spices and grains to give every forkful flavor. The dressing brings what we love most about corn on the cob to corn off the cob. And it’s all completed with juicy peaches and stacks of salty halloumi (and a drizzle of maple syrup). This is a salad you’ll want to toss together summer after summer. Or season after season. Instead of corn and peaches try sautéed delicata squash and roasted brussel sprouts or apple and fried broccoli through autumn and winter. 

Serves

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Prep time

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Cook time

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INGREDIENTS

  • 3/4 cup farro, rinsed and cooked per packages directions​
  • Halloumi, sliced​
  • 1 large shallot, diced​
  • 1 jalapeño pepper, minced​
  • 2 cloves garlic, minced​
  • 1/8 teaspoon chili powder​
  • 1/4 teaspoon onion powder​
  • 1/2 teaspoon salt, plus more to taste​
  • Pepper, to taste​
  • 1/4 teaspoon red chili flakes​
  • 2 tablespoons fresh chives, chopped​
  • 1 sprig fresh rosemary, chopped​
  • 2 ears of corn, boiled for 5 minutes and kernels cut off the cob​
  • 1 tablespoon unsalted butter, softened to room temperature​
  • 1 tablespoon Sweet Heat Maple Syrup, plus more for drizzling*​
  • 1 tablespoon red wine vinegar​
  • 2 peaches, sliced​

INSTRUCTIONS

  1. While the farro is cooking, grill your halloumi on the stove top in a skillet over medium-high heat. Flip after 3-4 minutes. The cheese should be golden brown. Reduce the heat to medium and grill the other side until golden, about 2-3 minutes more. Transfer to a plate.
  2. In a medium mixing bowl, combine the diced shallot, jalapeño, garlic, chili powder, onion powder, salt pepper, red chile flakes, chives, rosemary, corn kernels, butter, maple syrup and red wine vinegar.
  3. Once the farro has finished cooking and had a minute to cool down, add it to the mixing bowl. Stir together until the butter has melted and everything is combined.
  4. Plate the salad on a large serving platter, topping it with the halloumi and fresh peaches. Drizzle some more maple syrup over the salad for a sweet finishing touch.

*If you’d like, use Grade A Amber Rich or Dark Robust instead of Sweet Heat Maple Syrup for drizzling.

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