Golden Halloumi

Name: Golden Halloumi with Zingy Capers, Lentils and Fresh Dill
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: ¼ Pearl Barley; 3 Dill; 1 Courgette; 1 Organic Lentils; 1 Capers**; 1 Lemon; 3 Sour Cream; ½ Wild Rocket; ⅔ Halloumi; Salt; Pepper; Olive Oil

with Zingy Capers, Lentils and Fresh Dill

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There are few events as seismic as halloumi coming onto the menu down at the Fresh Farm. Hardcore meat-eaters suddenly forget their allegiance and most of the team seem to take a veggie box for the week. This recipe was no exception and the double whammy of adding fresh dill (another ingredient on the top ten list) has secured this as one of our favourite dishes!

Tags:

Not Suitable for Coeliacs

•Veggie

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active

DifficultyEasy

Ingredients

serving amount

Pearl Barley

(Contains: Cereals containing gluten)

Dill

Courgette

(May contain traces of: Celery)

Organic Lentils

Capers**

Lemon

Sour Cream

(Contains: Milk)

Wild Rocket

⅔

Halloumi

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Olive Oil

Nutritional information

/ per serving

Energy (kJ)3029 kJ

Energy (kcal)724 kcal

Fat41 g

Carbohydrate50 g

Protein38 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot

•Knife

•Bowl

•Pan

•Plate

Instructions

Boil a large pot of water on high heat with 1⁄2 tsp of salt for your pearl barley. Rinse the pearl barley thoroughly under running water. Add to the boiling water and cook for around 25 mins until tender but still has a bite.

Tip: Make sure you have lots of rapidly boiling water (not gently boiling) to shorten cooking time.

Roughly chop the dill. Roughly chop the capers. Chop the very top and bottom from the courgette and slice each half lengthways into 4 strips. Chop the courgette strips widthways into little (1cm) chunks.

Drain and thoroughly rinse the lentils and allow these to dry a little. Mix the sour cream with the zest and juice from half the lemon, 1⁄4 tsp of salt and a good few grinds of pepper.

Mix the capers, lentils, cooked and drained barley, the rocket, all but a sprinkle of the dill and the sour cream dressing. Season with 1⁄4 tsp of salt and some more ground pepper. Taste the salad and add more salt and pepper if needed.

Put a pan on high heat with 1 tbsp of olive oil. Once hot cook the courgette for around 4-5 mins until slightly browned off then remove. Cut the halloumi into slices approx 1cm thick. Heat the same pan with 1 tbsp of olive oil and pan fry the halloumi until it is golden on each side.

Stir the courgettes through the lentils and pearl barley. Serve up the halloumi on top of the lentil and barley salad and sprinkle over the remaining dill.