Sizzle & SERVE

Turn up the heat with charred mains, colorful sides, and vibrant flavor combos that will transform summer days into a feast for the senses.

- Photographs by MIKE GARTEN Prop styling by LIS ENGELHART Food styling by SIMON ANDREWS

Golden Halloumi Summer Farro Salad

Sweet corn and juicy nectarines come together in a bright, herb-packed salad. Crispy-edged halloumi adds a salty note.

Active 40 min. | Total 50 min.

1 cup quick-cooking farro

½ small red onion, finely chopped

3 Tbsp white wine vinegar

2 ears corn in husks, ends trimmed

2 nectarines, sliced into 1/2-in. wedges

½ cup basil leaves

½ cup flat-leaf parsley leaves

1 small clove garlic

1/3 cup plus 1 Tbsp olive oil, divided

Kosher salt

1 8.8-oz pkg. halloumi, sliced ½ in. thick and blotted dry

1. Cook farro per pkg. directions. Drain and set aside in large bowl.

2. Meanwhile, in small bowl, combine red onion and vinegar and let sit until ready to use.

3. Microwave corn on high until just tender, 3 to 4 min. Transfer to cutting board. When cool enough to handle, remove husks, then slice kernels from cobs and add to farro. Add nectarines and toss.

4. In mini chopper, process basil, parsley, garlic, and 1/3 cup olive oil until finely chopped. Stir into bowl with red onion. Transfer 1/2 cup of vinaigrette to farro mixture, add 1/4 tsp salt, and toss to combine.

5. Heat 1 Tbsp water and halloumi in large skillet on medium. Cover and cook until water almost evaporates, 2 to 3 min. Add remaining Tbsp oil and cook, uncovered, until golden brown on 1 side, 2 to 3 min.; transfer to cutting board and cut crosswise in half or in thirds.

6. To serve, arrange salad on platter and top with halloumi. Drizzle with remaining vinaigrette.

SERVES 4 About 651 cal, 40.5 g fat (14.5 g sat), 47 mg chol, 744 mg sodium, 54 g carb, 5 g fiber, 9 g sugar (0 g added sugar), 21 g pro

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