Farro and Halloumi Salad - test!!!
with Fig Dressing, Veggies and Toasted Almonds- Lait
- Blé
- Noix
- Sulfites
- Moutarde
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!
Ingrédients
200 g
Haloumi
(Contient: Lait)
56 g
Oignon rouge, haché
160 g
Poivron jaune
¾ tasse(s)
Farro
(Contient: Blé)
28 g
Amandes, tranchées
(Contient: Noix)
1 cs
Confiture de figues
1 cs
Vinaigre balsamique
(Contient: Sulfites)
1 pièce(s)
Concentré de bouillon de légumes
56 g
Bébés épinards
10 g
Thym
1.25 cc
Moutarde de Dijon
(Contient: Sulfites, Moutarde)
Pas inclus dans votre livraison
3 cs
Huile*
1
Sel et Poivre*
Ustensiles
Instructions
Get your farro cooking right away so it's ready when you need it! 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 (dbl 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. When the pan is hot, 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, 1-3 min per side. Transfer to the same plate and set aside. (NOTE: Cook the halloumi in two batches for 4 ppl.)
Add 1 tbsp oil (dbl for 4 ppl) 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 (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Toss in the farro, pepper mixture, spinach and half the almonds. Season with salt and pepper.
Divide the farro salad between plates. Top with the halloumi. Sprinkle over remaining almonds.
