The first bite is a delightful mix of contrasts—chewy, nutty barley, smoky-sweet roasted vegetables, and crispy-on-the-outside, soft-on-the-inside halloumi. The roasted vegetables, such as bell peppers, butternut squash, aubergine, tomatoes and red onions, bring natural sweetness and depth, enhanced by olive oil and a sprinkle of salt and pepper. The pan-fried halloumi adds a salty, rich, and slightly chewy texture, perfectly complementing the softness of the roasted vegetables and the toothsome barley. Fresh herbs like parsley, along with a lemony dressing, brighten the dish, adding a refreshing contrast to the roasted flavors.
Preheat the oven to 200 C.
Mix all the vegetables in a bowl with 1 tbsp olive oil, salt and pepper.
Transfer all the vegetables on the baking tray and bake for 30 minutes.
Meanwhile mix all the ingredients for the dressing in a small bowl, until well combined.
Next, pan fry the halloumi on a pan with 1 tbsp olive oil on medium heat for 2-3 minutes per side or until golden brown.
Then gently mix the roasted vegetables, barley and dressing. Divede between 2 plates and add on each halloumi cheese.
Top with some fresh chopped parsley and enjoy!
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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