Greek Grain, Chicken and Golden Halloumi Salad
with Fig Dressing
Leave it to halloumi to get us thinking about dinner all day! This squeaky, salty cheese is an all-time fave in the HelloFresh kitchen. Here, we've paired halloumi with chicken breasts, tender farro, sweet tomatoes and a light and sweet dressing.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains Milk)
170 g
Beefsteak Tomato
½ cup
Farro
(Contains Wheat)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
28 g
Baby Spinach
56 g
Red Onion
30 g
Mixed Olives
(Contains Sulphites)
2 tbsp
Fig Spread
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat)
2 unit(s)
Chicken Breasts
Not included in your delivery
1.5 tbsp
Oil*
0.31 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add farro, 1/4 tsp (1/2 tsp) salt and 3 cups (6 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered, until farro is tender, 16-18 min. Drain and rinse with cold water. Set aside.
Meanwhile, cut tomato into 1/4-inch pieces.Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Roughly chop olives. Roughly chop spinach. Cut halloumi into 1/4-inch-thick slices. Rinse in cold water, then pat dry with paper towels.Halve ciabatta.
Whisk together onions, fig spread, vinegar, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) oil in a large bowl. Pat chicken dry with paper towels, then season with salt and pepper. Heat a medium non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
Using a toaster or toaster oven, toast ciabatta until golden, 2-3 min. Tear ciabatta into bite-sized pieces. Add farro, ciabatta, tomatoes and spinach to the bowl with dressing. Season with salt and pepper, then toss to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then halloumi. (NOTE: Don't overcrowd the pan; cook halloumi in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Cook until golden-brown, 1-2 min per side.
Thinly slice chicken.Divide salad between plates, then top with halloumi and chicken. Sprinkle olives over top.
