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, sweet tomatoes and a light and sweet dressing.

Tags:
Veggie
Quick
Allergens:
Milk
Wheat
Sulphites

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

Baby Tomatoes

½ cup

Farro

(Contains Wheat)

7 g

Parsley

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

56 g

Baby Spinach

50 g

Shallot

30 g

Mixed Olives

(Contains Sulphites)

2 tbsp

Fig Jam

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2720 kJ
Calories650 kcal
Fat43 g
Saturated Fat23 g
Carbohydrate38 g
Sugar4 g
Dietary Fiber5 g
Protein31 g
Cholesterol35 mg
Sodium1660 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
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil
Large Bowl
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. 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, rinse, then pat dry with paper towels.

Cook halloumi
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then 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 to keep warm.

Make dressing
4

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

Assemble salad
5

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