Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
8
- 1 cup pearl barley
- 1 Lebanese cucumber
- 1/4 cup mint leaves
- 1/2 continental parsley
- 6 spring onions
- 5 truss tomatoes
- 1/3 cup extra virgin olive oil
- 1/2teaspoons allspice
- 1/4teaspoons cinnamon
- 2tablespoons lemon juice
- 5milliliter extra virgin olive oil spray
- 75grams pomegranate arils
- 1/4 cup dill
- 180grams haloumi
Method
Step 1 of 5
Place barley and 2 cups water in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low, partially cover and cook for 35 minutes or until tender. Rinse in cold water and drain well.
Step 2 of 5
Meanwhile, scoop and discard seeds from tomato and cucumber. Slice into long wedges and place into a bowl. Add onion and herbs and season with salt and pepper.
Step 3 of 5
Combine oil, lemon juice and spices in a screw top jar. Shake well until combined.
Step 4 of 5
Heat a chargrill pan over high heat. Spray halloumi on both sides with oil and cook for 1-2 minutes on each side or until golden.
Step 5 of 5
Add barley, halloumi and dressing to tomato mixture and stir well to combine. Transfer to a serving platter and top with pomegranate arils and extra herbs. Serve.
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