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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
56 g
Red Onion
30 g
Mixed Olives
(Contains Sulphites)
2 tbsp
Fig Jam
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
