Farro and Halloumi Salad
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Farro and Halloumi Salad

Farro and Halloumi Salad

with Fig Dressing, Veggies and Toasted Almonds

Packed with veggies and toothsome grains, this salad is a perfect complement to the squeak and salty, creamy taste of halloumi cheese. Add a sweet and savoury fig dressing and you're set to go; a simple Mediterranean dish!

Allergens:
Milk
Wheat
Tree nuts
Sulphites
Mustard

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)

56 g

Red Onion, chopped

160 g

Yellow Bell Pepper

¾ cup

Farro

(Contains Wheat)

28 g

Almonds, sliced

(Contains Tree nuts)

1 tbsp

Fig Jam

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 unit

Vegetable Broth Concentrate

56 g

Baby Spinach

10 g

Thyme

1.25 tsp

Dijon Mustard

(Contains Mustard, Sulphites)

Not included in your delivery

3 tbsp

Oil*

1

Salt and Pepper*

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Nutrition Values

Energy (kJ)0 kJ
Calories775 kcal
Fat39 g
Saturated Fat18 g
Carbohydrate75 g
Sugar9 g
Dietary Fiber9 g
Protein35 g
Cholesterol100 mg
Sodium1637 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
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

1 COOK FARRO
1

Get your farro cooking right away so it's ready when you need it!

Wash and dry all produce.* In a medium pot, add the farro, broth concentrate(s) and cover with 2-inches of water. Bring to a boil over medium-high heat. Reduce the heat to medium-low and cook until farro is tender, 14-16 min. (Drain the farro when it’s done cooking.)

2 PREP
2

Meanwhile, strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems. Core then, cut the bell pepper(s) into 1/2-inch cubes. Cut the halloumi into 1/4-inch thin slices. Rinse the halloumi slices under tap water, then pat them dry with paper towels. (TIP: This will reduce the saltiness of the cheese.)

3 COOK HALLOUMI
3

Heat a large non-stick pan over medium heat. When the pan is hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on the almonds so they don't burn!) Transfer to a plate. Add the halloumi to the dry pan and cook until golden-brown, 1-3 min per side. Transfer to the same plate and set aside. (NOTE: Cook the halloumi in two batches for 4 ppl.)

4 COOK VEGGIES
4

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the onion, peppers and thyme. Cook, stirring occasionally, until the peppers are tender-crisp, 4-5 min.

5 ASSEMBLE SALAD
5

Meanwhile, in a large bowl, whisk together the fig jam, mustard, 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Toss in the farro, pepper mixture, spinach and half the almonds. Season with salt and pepper.

6 FINISH AND SERVE
6

Divide the farro salad between plates. Top with the halloumi. Sprinkle over remaining almonds.

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