Farro Bowl with Figs, Kale & Goat Labneh

Goat Labneh Farro Bowl

Savor the Mediterranean freshness of our Farro Bowl with Figs, Kale & Goat Labneh – a harmony of flavors, a celebration of health

This Mediterranean-inspired Farro Bowl combines the wholesome goodness of farro with the sweetness of figs, the freshness of kale, and the creaminess of Goat Labneh from GoBaladi.

It's a delightful blend of flavors and textures that make it a must-try dish.

Healthy Aspect

GoBaladi's Goat Labneh not only enhances the taste but also brings the benefits of grass-fed goat dairy to your table, offering a healthier twist to your favorite dishes.


For the Bowl

1 cup of farro
6-8 fresh figs, sliced
2 cups of fresh kale, chopped
1/2 cup of Go Baladi Goat Labneh

For the dressing

Olive oil
Balsamic vinegar
Salt and pepper to taste

Optional toppings

Toasted walnuts
Pomegranate seed


  • Preheat your oven to 350°F (175°C).
  • Slice a fresh baguette into rounds and lightly toast them in the oven until they're crisp on the outside.
  • While the baguette slices are toasting, cut your goat cheese into thick rounds.
  • Once the baguette slices are ready, place a slice of goat cheese on top of each one.
  • Return the goat cheese-topped baguette rounds to the oven and bake for about 5 minutes or until the cheese is soft and slightly melted.
  • While the cheese is baking, prepare your salad greens. You can use a mix of arugula, spinach, and mesclun for a variety of flavors and textures.
  • In a separate pan, heat some olive oil over medium-high heat. Add fresh figs and sauté until they caramelize and become tender.
  • Place the warm goat cheese-topped baguette rounds on top of the salad greens.
  • Distribute the caramelized figs evenly over the salad.
  • Drizzle with a balsamic reduction or vinaigrette dressing.
  • Serve immediately and enjoy your Salade de Chèvre Chaud!