Spiced Naked, Wild & Free™ Salad with Fried Haloumi - 8 oz.

Spiced Naked, Wild & Free™ Salad with Fried Haloumi - 8 oz.

InHarvest Products Used

Ingredients:

Yield: 10 (1 c.) servings

  • 2¾ c. water
  • 8 oz. InHarvest Naked Wild & Free™
  • ½ t. cumin seeds
  • ½ t. coriander seeds
  • ½ t. fennel seeds
  • ½ t. yellow mustard seeds
  • 6 T. olive oil
  • 3 T. lemon juice
  • 1 t. kosher salt
  • ½ t. ground black pepper
  • ¼ c. pumpkin seeds
  • ¼ c. sunflower seeds
  • 8 oz. Haloumi cheese, cut into ½-in. slices
  • ½ c. medium-dice roasted, peeled, seeded bell pepper
  • 4 c. julienned baby spinach

Directions:

  1. In a medium pot, bring the water to a boil. Add InHarvest Naked Wild & Free. Cover and simmer until the grains are tender and the water is absorbed, about 50 minutes. Lay out the grains on a sheetpan and let cool to room temperature.
  2. In an ungreased frypan on the stovetop, toast the cumin, coriander, fennel and mustard lightly. Let cool enough for hand use.
  3. Grind the spices (medium grind).
  4. To make the dressing: In a small mixing bowl or carafe, blend the toasted spices well with the olive oil, lemon juice, salt and black pepper. Reserve at room temperature until service.
  5. Using the same ungreased pan as the spices, lightly toast the pumpkin and sunflower seeds. Remove the seeds to another container and let cool to room temperature. 
  6. Again using the same ungreased frypan, cook the Haloumi slices until browned. Flip and brown the other sides. Remove the pan from heat and let the cheese cool slightly.
  7. Cut the Haloumi slices into ½-in. pieces. 
  8. In a large mixing bowl, toss the reserved cooked grains with the spinach, toasted seeds, cheese, bell pepper and dressing.
  9. Divide the salad evenly among 10 plates and serve.

Nutrition Facts
Per serving: 260 cal., 9 g pro., 19 g carb., 3 g fiber, 17 g fat (5 g sat. fat), 20 mg chol., 304 mg sod., 1 g sugar