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.
Ingredients
1 unit(s)
Halloumi Cheese
56 g
Red Onion, chopped
1 unit(s)
Sweet Bell Pepper
¾ cup
Farro
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
Thyme
⅓ tbsp
Dijon Mustard
Nutrition Values
Instructions
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.