Salade de poulet, de farro et d'haloumi

avec vinaigrette à la figue, légumes et amandes grillées

10 min

Difficulté: 1/3

Grecque

Débordante de légumes et de grains savoureux, cette salade offre un équilibre parfait entre des saveurs rafraîchissantes et le goût fumé et salé du haloumi crémeux. Arrosez le tout de la vinaigrette sucrée-salée à la figue et savourez ce plat d’inspiration méditerranéenne, à la fois simple à préparer et délicieux de goût! Ingrédients : Poitrine de poulet • Halloumi (lait de vache pasteurise, lait de chèvre et de brebis pasteurisé, présure, sel, enzyme microbienne, chlorure de calcium, menthe séchée) (lait) • 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 (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (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 (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) (moutarde) • Thym.

Allergens

Amandes

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Cuillères à mesurer

Passoire

Grand bol

Grande poêle antiadhésive

Casserole moyenne

Fouet

Verre doseur

Tags

30-min-or-less

Ingrédients

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)

Bébés épinards

113 g

Thym

3.5 g

Moutarde de Dijon

0.5 tbsp

Poitrines de poulet

2 unit(s)

Huile

1.5 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Before starting, wash and dry all produce. Preheat oven to 450°F.
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 20-24 min, until farro is tender.
When farro is done, strain and rinse farro with warm water.
Return farro to the pot and set aside.

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. Rinse under cold water, then pat dry with paper towels.
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **

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 almonds 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 plates. Top with halloumi.
Thinly slice chicken. Top bowls with chicken.
Sprinkle remaining almonds over top.
Spoon remaining fig spread over top.

If you've opted to add chicken breasts, preheat the oven to 450°F.

Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**