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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

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
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.