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Farro and Halloumi Salad

Farro and Halloumi Salad

with Fig Dressing, Veggies and Toasted Almonds

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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!

Allergens:Milk/LaitWheat/BléTree Nut/NoixSulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Halloumi Cheese

(ContainsMilk/Lait)

56 g

Red Onion, chopped

160 g

Sweet Bell Pepper

¾ cup

Farro

(ContainsWheat/Blé)

28 g

Almonds, sliced

(ContainsTree Nut/Noix, May contain traces of allergens)

1 tbsp

Fig Jam

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 unit

Vegetable Broth Concentrate

56 g

Baby Spinach

7 g

Thyme

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3473 kJ
Calories830 kcal
Fat55 g
Saturated Fat20 g
Carbohydrate57 g
Sugar13 g
Dietary Fiber8 g
Protein31 g
Cholesterol100 mg
Sodium1850 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.)

3

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.)

4

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.

5

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.

6

Divide farro salad between plates. Top with halloumi. Sprinkle over remaining almonds.