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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 Hello Fresh kitchen. Here we've featured halloumi and added tender farro, sweet tomatoes and a light and sweet dressing.

Tags:VeggieEasy Clean-upQuick
Allergens:Milk/LaitWheat/BléSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Halloumi Cheese

(ContainsMilk/Lait)

113 g

Cherry Tomatoes

½ cup

Farro

(ContainsWheat/Blé)

7 g

Parsley

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

56 g

Baby Spinach

50 g

Shallot

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

2 tbsp

Fig Jam

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3012 kJ
Calories720 kcal
Fat43 g
Saturated Fat23 g
Carbohydrate55 g
Sugar16 g
Dietary Fiber6 g
Protein31 g
Cholesterol35 mg
Sodium1690 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Measuring Cups
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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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.

2

While the farro cooks, halve the tomatoes. Roughly chop the parsley. Peel, then mince the shallot. Roughly chop the olives. Roughly chop the spinach. Cut the halloumi into 1/4-inch thick slices, then rinse and pat dry with paper towels.

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.

4

Whisk together the shallots, fig jam, vinegar, 1 tbsp water and 1 tbsp oil (dbl both for 4 ppl) in a large bowl.

5

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

6

Divide Greek grain salad between plates and top with golden halloumi. Sprinkle with the chopped olives.