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!
Red Onion, chopped
Sweet Bell Pepper
Almonds, sliced(ContainsTree Nut/Noix)
Vegetable Broth Concentrate
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
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.
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.)
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.)
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.
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.
Divide farro salad between plates. Top with halloumi. Sprinkle over remaining almonds.