Wilted Spinach Salad with Beets and Halloumi
Adapted from the "Mediterranean Cooking" cookbook, this salad is bright, colorful, and super flavorful. It tastes as good as it looks!
Ingredients
- 1 cup uncooked farro
- chicken or vegetable stock
- 4 tablespoons extra virgin olive oil
- 1 small red onion cut into wedges
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 15.5 ounce can chickpeas, drained and rinsed
- 2 8 ounce packages Trader Joe's steamed and peeled beets
- 3 ounces baby spinach leaves
- 1 cup loosely packed fresh mint leaves
- 1/2 cup walnuts toasted and coarsely chopped
- 2 tablespoons balsamic glaze
- kosher salt and pepper
- 6 1/2 ounces halloumi sliced
Instructions
- Cook farro according to package instructions in chicken or vegetable stock.
- Heat 1 tablespoon oil in a large frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until tender. Add cumin and coriander; cook, stirring, for 30 seconds or until fragrant. Add chickpeas and beets; stir until heated through, about 3-4 minutes.
- Combine farro, spinach, mint, and walnuts in a large bowl. Mix together 1 tablespoon balsamic glaze and 2 tablespoons oil, then drizzle over salad. Add beets and chickpea mixture; toss gently. Season with salt and pepper to taste.
- Heat remaining 1 tablespoon oil in a large frying pan over high heat. Cook halloumi for 2 minutes on each side or until golden brown.
- Serve salad and top with halloumi. Drizzle with remaining 1 tablespoon balsamic glaze.
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