Farro and Halloumi Salad
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Farro and Halloumi Salad

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!

Tags:
Veggie
Allergens:
Milk
Wheat
Tree nuts
Sulphites
Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

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 Mustard, Sulphites)

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3515 kJ
Calories840 kcal
Fat51 g
Saturated Fat23 g
Carbohydrate62 g
Sugar8 g
Dietary Fiber9 g
Protein38 g
Cholesterol35 mg
Sodium11860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Strainer
Large Bowl
Whisk

Instructions

COOK FARRO
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.

PREP
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.)

COOK HALLOUMI & ALMONDS
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.)

COOK VEGGIES
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.

ASSEMBLE SALAD
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.

FINISH AND SERVE
6

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

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