Warm Farro and Halloumi Salad
with Fig Dressing, Veggies and Toasted Almonds
Ingredients: Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Sweet bell pepper • Red onion • Spinach • Farro (wheat) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Almonds • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Thyme.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
½ unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
½ cup
Farro
(Contains: Wheat May contain traces of: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Milk, Sulphites, Egg, Sesame, Mustard, Peanuts, Gluten)
2 tbsp
Fig Spread
(May contain traces of: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Wheat, Fish, Gluten)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Tree nuts, Soy, Milk, Egg, Sesame, Mustard, Wheat, Fish)
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Wheat, Fish, Gluten)
113 g
Baby Spinach
3.5 g
Thyme
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Wheat, Fish, Gluten)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add farro, broth concentrate, 1/4 tsp (1/2 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cook uncovered for 16-20 min, until farro is tender but still firm to the bite.
- Strain farro, then return to the pot, off heat.
- 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 servings).
- Core, then cut pepper into 1/2-inch pieces.
- Cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.) Transfer to a plate.
- Reheat the pan over medium.
- Add 1/2 tbsp (1 tbsp) oil, then onions, peppers and thyme. Cook for 4-5 min, stirring occasionally, until peppers are tender-crisp. Transfer veggies to the plate with almonds and set aside.
- Wipe out the pan.
- Reheat the same pan over medium.
- Add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. Cook in batches for 4 servings.) Cook for 2-3 min per side, until golden.
- Meanwhile, to a large bowl, add Dijon, vinegar, half the fig spread and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Whisk to combine.
- Add farro, veggies, spinach and half the almonds. Season with salt and pepper, then toss to coat.
- Divide farro salad between bowls. Top with halloumi.
- Sprinkle remaining almonds over top.
- Spoon remaining fig spread over top.
