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

Read more

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

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

½ cup



7 g


1 tbsp

Red Wine Vinegar


56 g

Baby Spinach

50 g


30 g

Mixed Olives


2 tbsp

Fig Jam

Not included in your delivery

2.5 tbsp


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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload 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. 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.


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


Add the farro, tomatoes, spinach 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. Sprinkle with the chopped olives.