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

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

Tags:VeggieQuick Prep

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

Baby Tomatoes

½ cup



7 g


1 tbsp

Red Wine Vinegar


56 g

Baby Spinach

56 g

Red Onion

30 g

Mixed Olives


2 tbsp

Fig Jam

Not included in your delivery

1.5 tbsp


0.06 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories620 kcal
Fat37 g
Saturated Fat22 g
Carbohydrate47 g
Sugar6 g
Dietary Fiber5 g
Protein31 g
Cholesterol35 mg
Sodium1480 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Paper Towel
Large Bowl
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add 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, 16-18 min. Drain farro and rinse with cold water. Set aside.


While farro cooks, halve tomatoes. Roughly chop parsley. 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.


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


Add farro, tomatoes, spinach and parsley to the large 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. 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!)


Divide salad between plates, then top with halloumi. Sprinkle olives over top.