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Farro and Halloumi Salad

Farro and Halloumi Salad

with Fig Dressing, Veggies and Toasted Almonds

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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/LaitWheat/BléTree Nut/NoixSulphites/SulfiteMustard/Moutarde

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


56 g

Red Onion, chopped

160 g

Yellow Bell Pepper

¾ cup



28 g

Almonds, sliced

(ContainsTree Nut/Noix)

1 tbsp

Fig Jam

1 tbsp

Balsamic Vinegar


1 unit

Vegetable Broth Concentrate

56 g

Baby Spinach

10 g


1.25 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

3 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories775 kcal
Fat39 g
Saturated Fat18 g
Carbohydrate75 g
Sugar9 g
Dietary Fiber9 g
Protein35 g
Cholesterol100 mg
Sodium1637 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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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.)


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.)


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.)


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.


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.


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