Ancient Grain Salad with Haloumi

This salad is great with the Haloumi, but is still great on its own.

Serves 4


1 cup Farro 

1 cup Quinoa

1 can of chickpeas (or dried chickpeas which have been soaked then cooked)

1 cup chopped raw pistachios 

1 cup dried cranberries

250g block haloumi sliced

1 tablespoon olive/coconut oil


3 lemons

1 tablespoon olive/coconut oil

1 tablespoon pomegranate molasses*

Fresh coriander

Fresh mint


Cook the Farro in boiling water until soft (about 20 minutes). At the same time, bring the quinoa to boil in 2 cups of water, reduce to a low simmer until all liquid is absorbed. 

In the meantime, whisk the juice of the lemons, the oil of your choice and the pomegranate molasses together for the dressing. 

In a large bowl combine the cooked Farro, Quinoa, chickpeas, fresh herbs, chopped pistachios and cranberries. 

Heat some oil in a fry pan and gently fry the haloumi until golden. 

Dress the salad and serve with haloumi on top. 

* pomegranate molasses can be hard to find, this recipe can be done without it and it's still delicious!