Farro and Halloumi Salad
with Fig Dressing, Veggies and Toasted Almonds
Packed with veggies and tasty grains, this salad is a perfect complement to the squeak and salty, creamy taste of halloumi cheese. Add a sweet and savoury fig dressing, and you're set to go with this simple and delicious Mediterranean dish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Halloumi Cheese
(Contains: Milk)
56 g
Red Onion, chopped
160 g
Sweet Bell Pepper
¾ cup
Farro
(Contains: Wheat)
28 g
Almonds, sliced
(Contains: Tree nuts)
1 tbsp
Fig Jam
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
1 unit
Vegetable Broth Concentrate
56 g
Baby Spinach
7 g
Thyme
1.5 tsp
Dijon Mustard
(Contains: Sulphites, Mustard)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.Dressing delicate greens in a vinaigrette can sometimes wilt the leaves. Tossing the heavier ingredients in your vinaigrette before adding the greens, will help keep your salad light! Add farro, broth concentrate and 3 cups water (dbl for 4 ppl) in a medium pot. Bring to a boil over high heat. Once boiling, reduceheat to medium-low. Cook, uncovered, until tender, 14-16 min. Drain and set aside.
While farro cooks, strip 1 tbsp thyme leaves (dbl for 4 ppl) off stems. Core, then cut pepper into 1/2-inch pieces. Cut halloumi into 1/4-inch thick slices. Rinse halloumi under cold water, then pat dry with paper towels. (TIP: This will reduce the saltiness of the cheese.)
Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on the almonds so they don't burn!) Transfer to a plate. Add halloumi to the same pan. Pan-fry, until golden-brown, 1-3 min per side. Transfer to the plate with almonds and set aside. (NOTE: Cook halloumi in 2 batches for 4 ppl.)
Add 1 tbsp oil (dbl for 4 ppl), then onions, peppers and thyme to the same pan. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min.
While veggies cook, whisk together fig jam, mustard, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add farro, veggies, spinach and half the almonds. Season with salt and pepper. Toss to coat.
Divide farro salad between plates. Top with halloumi. Sprinkle over remaining almonds.
