This is the perfect summer salad for your next BBQ; it combines sweet watermelon and corn with nutty grains, toasted walnuts and grilled halloumi cheese.
In a small bowl whisk together olive oil, lemon juice, vinegar and chili powder. Season with salt and pepper.
For the grains:
In a medium saucepan over medium heat bring the chicken broth to a boil.
Add the quinoa and farro, and cook on medium-low heat until the broth is absorbed and the quinoa is tender, about 20 minutes. Fluff the grains with a fork and set aside.
For the salad:
Heat a large non-stick sauté pan over medium heat. Add the walnuts and shake the pan continuously until toasted and fragrant, about 6 minutes. Remove to a bowl, let cool, then coarsely chop.
Return nonstick sauté pan to medium-high heat. Brush the cheese with olive oil and cook, turning once, until lightly browned in spots, about 5 minutes. Transfer to platter and let cool.
In a large mixing bowl add corn, scallions, parsley, mint, walnuts, grain mixture and arugula.
Using your hands, tear the halloumi into bite-size pieces; add to bowl and toss to combine.
Add the dressing to the salad, two tablespoons at a time, as desired and toss to coat. Add the watermelon and toss again to combine.