Farro and Halloumi Salad - test!!!
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
200 g
Haloumi
(Contient Lait)
56 g
Oignon rouge, haché
160 g
Poivron jaune
¾ tasse(s)
Farro
(Contient Blé)
28 g
Amandes, tranchées
(Contient Noix)
1 cs
Confiture de figues
1 cs
Vinaigre balsamique
(Contient Sulfites)
1 pièce(s)
Concentré de bouillon de légumes
56 g
Bébés épinards
10 g
Thym
1.25 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
Pas inclus dans votre livraison
3 cs
Huile*
1
Sel et Poivre*
Informations nutritionnelles
Ustensiles
Instructions
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.