avec vinaigrette à la figue, légumes et amandes grillées
Ingrédients : Halloumi (lait) (lait de vache pasteurise, lait de chèvre et de brebis pasteurisé, présure, sel, enzyme microbienne, chlorure de calcium, menthe séchée) • Poivron • Oignon rouge • Épinards • Farro (blé) • Tartinade de figues (sucres (sucre, glucose, figues séchées), eau, amidon de maïs modifié, sel, pectine, acide citrique, acide ascorbique, sorbate de potassium, benzoate de sodium) • Amandes • Vinaigre balsamique (sulfites) (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) • Concentré de bouillon de légumes (concentrés de jus de légumes (tomate, champignon, oignon, carotte, céleri), sucres (sucre, maltodextrine), sel, extrait de levure) • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) • Thym.
Allergens
Utensils
Tags
Haloumi
1 unit(s)
Oignon rouge
0.5 unit(s)
Poivron
1 unit(s)
Farro
0.5 cup
Amandes, tranchées
28 g
Tartinade de figues
2 tbsp
Vinaigre balsamique
1 tbsp
Concentré de bouillon de légumes
1 unit(s)
Jeunes épinards
113 g
Thym
3.5 g
Moutarde de Dijon
0.5 tbsp
Huile*
1.5 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add farro, broth concentrate, 1/4 tsp (1/2 tsp) 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.
- 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.
- 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.
- 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.
- 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.
- Divide farro salad between bowls. Top with halloumi.
- Sprinkle remaining almonds over top.
- Spoon remaining fig spread over top.
770
kcal
Calories
42
g
Fat
18
g
Saturated Fat
66
g
Carbohydrate
14
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
mg
Iron
