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Greek Recipes
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
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)

1 tbsp

Fig Jam

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 unit

Vegetable Broth Concentrate

56 g

Baby Spinach

7 g

Thyme

1.25 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)3347 kJ
Calories800 kcal
Fat55 g
Saturated Fat20 g
Carbohydrate50 g
Sugar9 g
Dietary Fiber7 g
Protein30 g
Cholesterol100 mg
Sodium1660 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Large Bowl
Whisk
Instructions
Instructionsarrow up iconarrow up icon
COOK FARRO
COOK FARRO
1

Dressing delicate greens in a vinaigrette can sometimes wilt the leaves. Tossing the heavier ingredients in you vinaigrette before adding the greens, will help keep your salad light! Wash and dry all produce.* In a medium pot, add farro, broth concentrate(s) and enough water to cover (approx. 2-inches). Bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low. Cook, until tender, 14-16 min. When farro is done, drain and set aside.

PREP
PREP
2

Meanwhile, strip 1 tbsp thyme leaves (dbl for 4 ppl) off stems. Core, then cut pepper(s) into 1/2-inch pieces. Cut halloumi into 1/4-inch thick slices. Rinse halloumi under cold water, then pat dry with paper towel. (TIP: This will reduce the saltiness of the cheese.)

COOK HALLOUMI & ALMONDS
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. To the same dry pan, add halloumi. Sear, 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
COOK VEGGIES
4

To the same pan, add 1 tbsp oil (dbl for 4 ppl), then onions, peppers and thyme. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min.

ASSEMBLE SALAD
ASSEMBLE SALAD
5

Meanwhile, in a large bowl, whisk together fig jam, mustard, 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Add farro, veggies, spinach and half the almonds. Season with salt and pepper. Toss to coat.

FINISH AND SERVE
FINISH AND SERVE
6

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