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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Haloumi
56 g
Oignon rouge, haché
1 pièce(s)
Poivron
¾ tasse(s)
Farro
28 g
Amandes, tranchées
(Contient Amandes Peut contenir Soya, Sulfites, Oeuf, Gluten, Lait, Moutarde, Arachides, Sésame)
1 cs
Tartinade de figues
2 cs
Vinaigre balsamique
1 pièce(s)
Concentré de bouillon de légumes
56 g
Jeunes épinards
10 g
Thym
⅓ cs
Moutarde de Dijon
Informations nutritionnelles
Instructions
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 (double 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. 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, 1-2 min per side. Transfer to the same plate and set aside.
Add a drizzle of oil 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 (double for 4 ppl) and 2 tbsp oil (double for 4 ppl). Toss in the farro, pepper mixture, spinach and almonds. Season with salt and pepper.
Divide the farro salad between plates. Top with the halloumi.