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Golden Halloumi

Golden Halloumi

with Zingy Capers, Lentils and Fresh Dill
4.0(312)
Recipe Development Team
Recipe Development TeamUpdated on January 23, 2026
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Calories
: 
724 kcal
Protein
: 
38g protein
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

¼

Pearl Barley

(Contains: Cereals containing gluten)

3

Dill

1

Courgette

(Contains: May contain traces of allergens, Celery)

1

Organic Lentils

1

Capers**

1

Lemon

3

Sour Cream

(Contains: Milk)

½

Wild Rocket

⅔

Halloumi

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Olive Oil

/ 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.
•Pot
•Knife
•Bowl
•Pan
•Plate

Instructions

PDF
1

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.

Chop the courgette
2

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.

3

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.

Add sour cream to the mix
4

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.

Cook the courgette
5

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.

6

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.

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