Greek Grain and Golden Halloumi Salad
with Fig Dressing
Leave it to halloumi to get us thinking about dinner all day! This squeaky, salty cheese is an all-time fave in the HelloFresh kitchen. Here, we've paired halloumi with 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.
Red Wine Vinegar
(Contains Barley, Wheat)
Not included in your delivery
Before starting, wash and dry all produce. Add farro, 1/4 tsp salt and 3 cups water (dbl both 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.
Meanwhile, halve tomatoes. 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. Halve ciabatta.
Whisk together onions, fig spread, vinegar, 1 tbsp water and 1 tbsp oil (dbl both for 4 ppl) in a large bowl.
Using a toaster or toaster oven, toast ciabatta until golden, 2-3 min. Tear ciabatta into bite-sized pieces. Add farro, ciabatta, tomatoes and spinach to the 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. (NOTE: Don't overcrowd the pan; cook halloumi in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Cook until golden-brown, 1-2 min per side.
Divide salad between plates, then top with halloumi. Sprinkle olives over top.