Crispy Halloumi Pear Brussels Farro Lunch Boxes

Ingredients

• 8 ounces halloumi, cubed
• 2 pears, sliced
• 4 cups shaved Brussels sprouts
• 2 cups cooked farro
• 1/2 cup walnuts
• 2 cups arugula
• 2 tablespoons olive oil
• 1 lemon
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon black pepper

Method

1. Cook farro according to package directions, then cool.
2. Crisp halloumi cubes in a skillet until golden on both sides.
3. Shave Brussels sprouts thinly and slice pears.
4. Whisk olive oil, lemon juice, Dijon, honey, and black pepper into a dressing.
5. Divide farro, Brussels sprouts, arugula, halloumi, pears, and walnuts into four lunch boxes.
6. Pack dressing separately and add it just before eating.