Turkey Breast, Farro and Halloumi Salad
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Turkey Breast, Farro and Halloumi Salad

Turkey Breast, Farro and Halloumi Salad

with Fig Dressing, Veggies and Toasted Almonds

Packed with veggies and tasty grains, this salad is a refreshing complement to the satisfying squeak and salty, creamy taste of halloumi cheese. Add in a sweet and savoury fig dressing, and you're set to go with this simple and delicious Mediterranean-inspired dish!

Tags:
Quick Prep
Allergens:
Milk
Wheat
Almonds
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

340 g

Turkey Breast Portions

1 unit(s)

Halloumi Cheese

(Contains Milk)

56 g

Red Onion

160 g

Sweet Bell Pepper

½ cup

Farro

(Contains Wheat)

28 g

Almonds, sliced

(Contains Almonds)

2 tbsp

Fig Spread

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 unit(s)

Vegetable Broth Concentrate

113 g

Baby Spinach

7 g

Thyme

1.5 tsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories840 kcal
Fat34 g
Saturated Fat21 g
Carbohydrate62 g
Sugar12 g
Dietary Fiber8 g
Protein75 g
Cholesterol132 mg
Sodium1620 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
Measuring Cups
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

Cook farro
1

Before starting, wash and dry all produce. Add farro, broth concentrate and 3 cups (6 cups) water to a medium pot. Bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cook uncovered, until farro is tender, 14-16 min.When farro is done, drain and set aside.

Prep
2

Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves off stems.Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Core, then cut pepper into 1/2-inch pieces.Cut halloumi into 1/4-inch-thick slices. Rinse under cold water, then pat dry with paper towels. (TIP: This will reduce the saltiness of cheese.)

Cook halloumi and almonds
3

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

Cook veggies
4

Add 1 tbsp (2 tbsp) oil, then onions, peppers and thyme to the same pan. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min.

Assemble salad
5

Meanwhile, whisk together Dijon, vinegar, half the fig spread and 2 tbsp (4 tbsp) oil in a large bowl. Add farro, veggies, spinach and half the almonds. Season with salt and pepper, then toss to coat.

Finish and serve
6

Divide farro salad between plates. Top with halloumi.Sprinkle with remaining almonds.Spoon remaining fig spread over top, if desired.

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