InHarvest Products Used


Yield: 10 1-cup servings

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


  1. Bring 2¼ c. unsalted water to a boil.
  2. Add InHarvest Naked Wild & Free Blend. Cover and simmer until grains are tender and liquid is absorbed, about 50 minutes. Cool on a sheetpan.
  3. Toast cumin, coriander, fennel and mustard seeds lightly in an un-greased pan.
  4. Cool seeds slightly and grind in a spice grinder.
  5. Combine toasted spices with the salt, pepper, lemon juice and olive oil. Mix well to combine.
  6. In the same pan used to toast the spices, lightly toast the pumpkin and sunflower seeds. Set aside to cool.
  7. Place the haloumi slices in the pan and cook until browned. Flip and brown the other side. Set aside to cool slightly.
  8. Cut the haloumi into ½-inch pieces.
  9. In a large bowl, toss together the Naked Wild & Free Blend, toasted seeds, haloumi, roasted pepper, spinach and dressing.
  10. Serve at room temperature.

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