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!
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
- 1–1/2 cups boiling water
Instructions
ORANGE BLOSSOM CHEESE
- 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
- Add all the ingredients to a food processor and blend until smooth
- Pour into a jar and enjoy
TOASTED FARRO
- Warm the oil in a small pot on the stove for 2-3 minutes before adding in the farro
- Toast the farro for 5-6 minutes before adding in the boiling water
- Cover and simmer for about 20 minutes or until the farro is cooked but al dente
- Drain any access water and enjoy
