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Grilled Summer Farro Salad with Cilantro Lime Dressing

Course Salad
Cuisine American
Keyword Grilled Summer Salad with Cilantro Lime Dressing
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Yvonne Langen


  • 1 cup farro, rinsed
  • 3 cups water
  • 1 clove garlic
  • 1 tbsp lime juice, freshly squeezed
  • ½ tsp salt
  • 250 g halloumi, sliced lengthwise into planks
  • 3 peaches, sliced
  • 1 package baby arugula
  • 2 ears corn, kernels removed
  • ¼ cup red onion, minced
  • ¼ cup pumpkin seeds, toasted

Cilantro Lime Dressing

  • 1 jalapeño, seeded and coarsely chopped
  • 1 clove garlic
  • ¼ cup lime juice, freshly squeezed
  • 1⁄3 cup Bee Savvy turmeric and ginger honey
  • 1 tbsp balsamic vinegar
  • ¼ cup packed cilantro leaves
  • ½ cup olive oil
  • ½ tsp salt


  1. To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the lime juice, garlic and salt. Set aside to cool.

  2. Preheat grill or grill pan over medium heat. Brush the grill with oil to prevent sticking. While farro is cooling, grill sliced peaches and planks of halloumi. Keep a close eye as halloumi will only take 30 seconds to 1 minute per side - you don't want it melting entirely and leaving a sticky mess in your barbecue. Peaches will take 1-2 minutes per side, just to give them grill marks and bring out their natural sweetness. 

  3. To assemble salad, combine 1 ½ cups of cooled farro, one full package of baby arugula, corn, red onion, pumpkin seeds, grilled peaches and halloumi. Drizzle with 1⁄3 cup of Cilantro Lime Dressing (recipe follows) and toss to combine. Add more dressing to taste. Serve! 

Cilantro Lime Dressing

  1. Place all ingredients in the food processor, except the olive oil and salt. Turn the food processor on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.