Toasted Farro and Orange Blossom Cheese Bowl with Kalamata Labneh Sauce


The perfect nourish bowl with a mix of toasty chewy farro, roasted vegetables, marinated greek cheese in orange blossom, and olive oil, all topped with a creamy salty olive lebneh sauce for flavor in every bite!

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Toasted Farro and Orange Blossom Cheese Bowl with Kalamata Labneh Sauce


Ingredients

Units Scale

ORANGE BLOSSOM CHEESE

  • 6 ounces kasseri cheese sliced or cubed (or another mild semi-hard cheese)
  • 3 tablespoon olive oil
  • 2 tablespoons honey
  • 2 thyme sprigs
  • 1/4 lemon, juiced
  • 1 tablespoon orange blossom water

KALAMATA LABNE SAUCE

  • 1/2 cup kalamata olives, pitted
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 lemon, zested
  • 1/2 cup labneh
  • 2 teaspoons honey
  • 1 teaspoon dried oregano

TOASTED FARRO

  • 1/2 cup farro
  • 2 tablespoons extra virgin olive oil
  • 11/2 cups boiling water

Instructions

ORANGE BLOSSOM CHEESE

  1. Add everything into a small bowl or container and let it marinade for at least 4-5 hours, the longer the better

KALAMATA LABNE SAUCE

  1. Add all the ingredients to a food processor and blend until smooth
  2. Pour into a jar and enjoy

TOASTED FARRO

  1. Warm the oil in a small pot on the stove for 2-3 minutes before adding in the farro
  2. Toast the farro for 5-6 minutes before adding in the boiling water
  3. Cover and simmer for about 20 minutes or until the farro is cooked but al dente
  4. Drain any access water and enjoy

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