Step 1

Bring a large saucepan of water to the boil over medium-high heat. Add farro and cook for 15 minutes, then add quinoa and cook for a further 20 minutes or until tender. Rinse under cold water and drain

Step 2

Heat oil in a large frypan over medium heat. Cook haloumi, in batches, for 1-2 minutes each side until golden. Finely chop half the herbs and combine with grains, chickpeas, grapes and pistachios.

Step 3

Combine dressing ingredients, season and toss through salad. Serve salad topped with haloumi and remaining herbs.