Farro and Halloumi Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Farro and Halloumi Salad

with Fig Dressing, Veggies and Toasted Almonds

Packed with veggies and toothsome 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; a simple Mediterranean dish!


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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

1 unit(s)

Halloumi Cheese

56 g

Red Onion, chopped

1 unit(s)

Sweet Bell Pepper

¾ cup


28 g

Almonds, sliced

(Contains Almonds)

1 tbsp

Fig Spread

2 tbsp

Balsamic Vinegar

1 unit(s)

Vegetable Broth Concentrate

56 g

Baby Spinach

10 g


⅓ tbsp

Dijon Mustard


Nutrition Values

Calories80 kcal
Fat7 g
Saturated Fat0.5 g
Carbohydrate4 g
Sugar1 g
Dietary Fiber2 g
Protein3 g
Cholesterol0 mg
Sodium0 mg
Trans Fat0 g
Potassium100 mg
Calcium40 mg
Iron0.5 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.



Wash and dry all produce.* In a medium pot, add the farro, broth concentrate(s) and cover with 2-inches of water. Bring to a boil over medium-high heat. Reduce the heat to medium-low and cook until farro is tender, 14-16 min. (Drain the farro when it’s done cooking.)


Meanwhile, strip 1 tbsp thyme leaves (double for 4 ppl) from the stems. Core then, cut the bell pepper(s) into 1/2-inch cubes. Cut the halloumi into 1/4-inch thin slices. Rinse the halloumi slices under tap water, then pat them dry with paper towels. (TIP: This will reduce the saltiness of the cheese.)


Heat a large non-stick pan over medium heat. Add the 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 the halloumi to the dry pan and cook until golden-brown, 1-2 min per side. Transfer to the same plate and set aside.


Add a drizzle of oil to the same pan, then the onion, peppers and thyme. Cook, stirring occasionally, until the peppers are tender-crisp, 4-5 min.


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


Divide the farro salad between plates. Top with the halloumi.