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Salade tiède de farro et de haloumi
Très riche en fibres
Végétarien
Riche en protéines
Salade tiède de farro et de haloumi

avec vinaigrette à la figue, légumes et amandes grillées

10 min
Difficulté: 1/3
Grecque

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.

Allergens

Amandes
Sulfites
Moutarde
Blé
Crustacés
Arachides
Noix
Soya
Peut contenir des traces d’allergènes
Lait
Oeuf
Moutarde
Blé
Sulfites
Gluten
Sésame
Poisson

Tags

30-min-or-less
Très riche en fibres
Végétarien
Riche en protéines
Dinner-bowls
Mediterranean
Ingrédients
Haloumi

Haloumi

1 unit(s)

Oignon rouge

Oignon rouge

0.5 unit(s)

Poivron

Poivron

1 unit(s)

Farro

Farro

0.5 cup

Amandes, tranchées

Amandes, tranchées

28 g

Tartinade de figues

Tartinade de figues

2 tbsp

Vinaigre balsamique

Vinaigre balsamique

1 tbsp

Concentré de bouillon de légumes

Concentré de bouillon de légumes

1 unit(s)

Jeunes épinards

Jeunes épinards

113 g

Thym

Thym

3.5 g

Moutarde de Dijon

Moutarde de Dijon

0.5 tbsp

Huile*

Huile*

1.5 tbsp

Sel*

Sel*

0.125 tsp

Poivre*

Poivre*

0.125 tsp

Preparation
1
Cook farro
  • 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.
2
Prep
  • 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.
3
Toast almonds and cook veggies
  • 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.
4
Cook halloumi
  • 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.  
5
Assemble salad
  • 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.
6
Finish and serve
  • Divide farro salad between bowls. Top with halloumi.
  • Sprinkle remaining almonds over top.
  • Spoon remaining fig spread over top.
Nutrition per serving

780

kcal

Calories

42

g

Fat

18

g

Saturated Fat

67

g

Carbohydrate

15

g

Sugar

9

g

Dietary Fiber

37

g

Protein

70

mg

Cholesterol

1600

mg

Sodium

0.4

g

Trans Fat

1150

mg

Potassium

400

mg

Calcium

6.5

mg

Iron

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Fait avec par Norman Huth
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