Greek Grain and Golden Halloumi Salad
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Greek Grain and Golden Halloumi Salad

Greek Grain and Golden Halloumi Salad

with Fig Dressing

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.

Tags:
Veggie
Allergens:
Milk
Wheat
Sulphites
Mustard

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
DifficultyEasy

Ingredients

serving amount

200 g

Halloumi Cheese

(Contains Milk)

113 g

Cherry Tomatoes

132 g

Mini Cucumber

½ cup

Farro

(Contains Wheat)

7 g

Parsley

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Fig Jam

½ tbsp

Dijon Mustard

(Contains Mustard, Sulphites)

56 g

Baby Spinach

56 g

Red Onion, chopped

Not included in your delivery

½ tsp

Sugar*

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2803 kJ
Calories670 kcal
Fat41 g
Saturated Fat22 g
Carbohydrate48 g
Sugar11 g
Dietary Fiber6 g
Protein32 g
Cholesterol35 mg
Sodium1670 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.

Utensils

Medium Pot
Strainer
Measuring Cups
Large Bowl
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil
Whisk

Instructions

COOK FARRO
1

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.

PREP
2

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.

COOK HALLOUMI
3

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.

MAKE DRESSING
4

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.

ASSEMBLE SALAD
5

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

FINISH AND SERVE
6

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