HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreek Grain And Golden Halloumi Salad
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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 HelloFresh kitchen. Here we've featured halloumi and added tender farro, sweet tomatoes and a light and sweet dressing.

Tags:VeggieQuick Prep
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

Baby Tomatoes

½ cup

Farro

(ContainsWheat/Blé)

7 g

Parsley

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

56 g

Baby Spinach

56 g

Red Onion

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

2 tbsp

Fig Jam

Not included in your delivery

1.5 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Measuring Cups
Paper Towel
Large Bowl
Whisk
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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

5

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!)

6

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