Greek Grain and Golden Halloumi Salad
with Fig Dressing- Milk
- Wheat
- Sulphites
- Barley
Leave it to halloumi to get us thinking about dinner all day! This squeaky, salty cheese is an all-time fave in the HelloFresh kitchen. Here, we've paired halloumi with tender farro, sweet tomatoes and a light and sweet dressing.
200 g
Halloumi Cheese
()
113 g
Baby Tomatoes
½ cup
Farro
()
1 tbsp
Red Wine Vinegar
()
56 g
Baby Spinach
56 g
Red Onion
30 g
Mixed Olives
()
2 tbsp
Fig Spread
1 unit
Ciabatta Roll
()
1.5 tbsp
Oil*
0.38 tsp
Salt*
0.06 tsp
Pepper*
Before starting, wash and dry all produce. Add farro, 1/4 tsp salt and 3 cups water (dbl both 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, 16-18 min. Drain farro and rinse with cold water. Set aside.
Meanwhile, halve tomatoes. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Roughly chop olives. Roughly chop spinach. Cut halloumi into 1/4-inch-thick slices. Rinse halloumi in cold water, then pat dry with paper towels. Halve ciabatta.
Whisk together onions, fig spread, vinegar, 1 tbsp water and 1 tbsp oil (dbl both for 4 ppl) in a large bowl.
Using a toaster or toaster oven, toast ciabatta until golden, 2-3 min. Tear ciabatta into bite-sized pieces. Add farro, ciabatta, tomatoes and spinach to the bowl with dressing. Season with salt and pepper, then toss to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then halloumi. (NOTE: Don't overcrowd the pan; cook halloumi in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Cook until golden-brown, 1-2 min per side.
Divide salad between plates, then top with halloumi. Sprinkle olives over top.
