Farro and Halloumi Salad
with Fig Dressing, Veggies and Toasted Almonds
Packed with veggies and tasty 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 with this simple and delicious 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
(Contient Lait)
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)
2 cs
Tartinade de figues
1 cs
Vinaigre balsamique
(Contient Sulfites)
1 pièce(s)
Concentré de bouillon de légumes
56 g
Jeunes épinards
7 g
Thym
½ cs
Moutarde de Dijon
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Add farro, broth concentrate and 3 cups water (dbl for 4 ppl) in a medium pot. Bring to a boil over high heat. Once boiling, reduce
heat to medium-low. Cook, uncovered, until tender, 14-16 min. Drain and set aside.
While farro cooks, strip 1 tbsp thyme leaves (dbl for 4 ppl) off stems. Core, then cut pepper into 1/2-inch pieces. Cut halloumi into 1/4-inch thick slices. Rinse halloumi under cold water, then pat dry with paper towels. (TIP: This will reduce the saltiness of the cheese.)
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 the almonds so they don't burn!) Transfer to a plate. Add halloumi to the same pan. Pan-fry, until golden-brown, 1-3 min per side. Transfer to the plate with almonds and set aside. (NOTE: Cook halloumi in 2 batches for 4 ppl.)
Add 1 tbsp oil (dbl for 4 ppl), then onions, peppers and thyme to the same pan. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min.
While veggies cook, whisk together fig jam, mustard, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add farro, veggies, spinach and half the almonds. Season with salt and pepper. Toss to coat.
Divide farro salad between plates. Top with halloumi. Sprinkle over remaining almonds.