Wilted Spinach Salad with Beets and Halloumi

NUTRITIONAL HIGHLIGHTS

Beets are a great source of iron, potassium, folic acid, and fiber

Chickpeas add protein and fiber to make this a filling dish

1 cup farro

chicken or vegetable stock

4 Tbsp extra virgin olive oil

1 small red onion, cut into wedges

1 tsp ground cumin

1 tsp ground coriander

1 15.5 oz can chickpeas, drained and rinsed

2 (8 oz) packages Trader Joe's steamed and peeled beets

3 oz baby spinach leaves

1 cup loosely packed fresh mint leaves

1/2 cup walnuts, toasted and coarsely chopped

2 Tbsp balsamic glaze

6 1/2 oz halloumi, sliced

Cook farro according to package instructions in chicken or vegetable stock.
Meanwhile, heat 1 Tbsp oil in a large frying pan over medium heat. Add onion; 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.
Meanwhile, combine farro, spinach, mint, and walnuts in a large bowl. Drizzle with combined 1 Tbsp balsamic glaze and 2 Tbsp oil. Add beets and chickpea mixture; toss gently. Season with salt and pepper.
Heat remaining 1 Tbsp oil in a large frying pan over high heat. Cook halloumi for 2 minutes on each side or until golden.
Serve salad with halloumi. Drizzle with remaining 1 Tbsp balsamic glaze.