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 satisfying 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!

Tree nuts

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


serving amount

200 g

Halloumi Cheese

(Contains Milk)

56 g

Red Onion

160 g

Sweet Bell Pepper

¾ cup


(Contains Wheat)

28 g

Almonds, sliced

(Contains Tree nuts)

1 tbsp

Fig Jam

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 unit

Vegetable Broth Concentrate

113 g

Baby Spinach

7 g


1.5 tsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories870 kcal
Fat52 g
Saturated Fat23 g
Carbohydrate68 g
Sugar9 g
Dietary Fiber10 g
Protein39 g
Cholesterol35 mg
Sodium1900 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.


Medium Pot
Measuring Cups
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Large Bowl


Cook farro

Before starting, wash and dry all produce. Add farro, broth concentrate and 3 cups water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 14-16 min. When farro is done, drain and set aside


While farro cooks, strip 1 tbsp thyme leaves (dbl for 4 ppl) off stems. Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces. 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 and almonds

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 the almonds and set aside. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl.)

Cook veggies

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

While veggies cook, whisk together mustard, vinegar, 1 tbsp fig jam and 2 tbsp oil (dbl both 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

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

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