Step 1

Cook the farro according to the package directions and set aside.

Step 2

Chop the cauliflower into small pieces, each no bigger than a bean. Cube the halloumi into equally small pieces.

Step 3

Set a large pan over medium heat and add 2 tablespoons olive oil. Add the cauliflower and cook, stirring occasionally, until some pieces are darkened, 7 to 10 minutes. Season with a few pinches of salt and add to the bowl with the farro.

Step 4

Add another 1 tablespoon olive oil to the pan and add the halloumi. Cook, undisturbed, for 2 minutes to get a nice sear on one side, then shake the halloumi around and cook for another 1 to 2 minutes to give everything a bit more color. Transfer to the bowl with the farro.

Step 5

Set the pan back over medium heat and add the chilies, onion, vinegar, honey and raisins. Bring to a simmer and let reduce until syrupy, 8 to 9 minutes.

Step 6

While the dressing reduces, cube the avocado into small pieces and tear the herbs. Add both to the bowl with the farro. Mix to combine, taste and season with salt, as needed.

Step 7

When the golden raisin dressing is finished, let it cool to room temperature, then pour it over the salad and mix. Serve immediately.

Step 8

Reprinted with permission from Justine Cooks: A Cookbook Recipes (Mostly Plants) for Finding Your Way in the Kitchen by Justine Doiron. Copyright © 2024 by Justine Doiron. Photographs copyright © 2024 by Jim Henkens. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.