HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreek Grain And Golden Halloumi Salad
Greek Grain and Golden Halloumi Salad

Greek Grain and Golden Halloumi Salad

with Fig Dressing

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Leave it to halloumi to have us thinking of dinner all day! This squeaky, salty cheese is an all-time fave in the HelloFresh kitchen. Here we've featured halloumi and added tender farro, crunchie cucumber and a light and sweet dressing.


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Halloumi Cheese


113 g

Cherry Tomatoes

132 g

Mini Cucumber

½ cup



7 g


1 tbsp

Red Wine Vinegar


1 tbsp

Fig Jam

½ tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

56 g

Baby Spinach

56 g

Red Onion, chopped

Not included in your delivery

½ tsp


2.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2803 kJ
Calories670 kcal
Fat41 g
Saturated Fat22 g
Carbohydrate48 g
Sugar11 g
Dietary Fiber6 g
Protein32 g
Cholesterol35 mg
Sodium1670 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Bowl
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon

Before starting, wash and dry all produce. Add the farro and 3 cups water (dbl for 4 ppl) to a medium pot. Cover, and bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, uncovered, until farro is tender, 14-16 min. When farro is done, strain, rinse with cold water and set aside.


While the farro cooks, halve the tomatoes. Cut the cucumbers in half lengthwise, then into 1/4-inch half-moons. Roughly chop the parsley. Roughly chop the spinach. Cut the halloumi into 1/4-inch thick slices, rinse, then pat dry with paper towel. Combine the onions with 1 tbsp vinegar and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then the halloumi slices. Cook, until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook halloumi in 2 batches for 4 ppl, using 1/2 tbsp oil for each batch!) Transfer to a plate and cover with foil to keep warm.


Whisk the mustard, fig jam, 1 tbsp water and 2 tbsp oil (dbl both for 4 ppl) into the large bowl with the onions. Set aside.


Add the farro, tomatoes, spinach, cucumber and parsley to the large bowl with the dressing. Toss to combine. Season with salt and pepper.


Divide Greek grain salad between plates and top with golden halloumi. Drizzle over any remaining dressing.