Spiced Naked, Wild & Free™ Salad with Fried Haloumi

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  • Naked wild and free salad on plate


  • 2 3/4 qts. water
  • 2 t. cumin seeds
  • 2 t. coriander seeds
  • 2 t. fennel seeds
  • 2 t. yellow mustard seeds
  • 1 1/2 c. olive oil
  • 3/4 c.lemon juice
  • 4 t. kosher salt
  • 2 t. ground black pepper
  • 1 c. pumpkin seeds
  • 1 c. sunflower seeds
  • 2 lbs. Haloumi cheese, cut into 1/2" sliced
  • 2 c. bell pepper, peeled, seeded, medium dice, roasted
  • 14 c. julienned baby spinach


  1. In a large 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 sheet pan and let cool to room temperature.
  2. In an un-greased 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 medium mixing bowl or large 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 un-greased pan as the spices, lightly toast the pumpkin seeds. Remove the seeds to another container and let cool to room temperature. Repeat with the sunflower seeds.
  6. Again using the same un-greased frypan, cook a batch of the Haloumi slices until browned. Flip and brown the other sides. Remove the cheese and let cool. Repeat with the remaining Haloumi.
  7. Cut the Haloumi slices into ½-in. pieces.
  8. In a mixing bowl large enough to contain all the ingredients, toss thoroughly the reserved cooked grains with the spinach, toasted seeds, cheese, bell pepper and dressing.
  9. Divide the salad evenly among 40 plates and serve.

Recipe Yield: 40 (1 c.) servings

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

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