Halloumi chimichurri bowl

Name: Halloumi chimichurri bowl
Cook time: 20 min
Yield: 4

with charred corn and toasted pepitas

Ready in around 20 mins

RECIPE FACT:

The national sauce of Argentina, chimichurri is used as a condiment and a cooking ingredient.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Slice the silverbeet into ½ strips discarding the stalk. Slice the lime and chilli halloumi into 1 cm slices.
2. TO COOK THE CHARRED CORN AND BARLEY:

Place a non-stick frying pan over a medium-high heat with a generous drizzle of oil. Once hot, add the diced kumara, season with salt and cook for 2-3 min. Add the corn and cook for a further 2-3 mins stirring occasionally to create a char. Add the silverbeet and cook for 1-2 mins. Open the bag of steamed barley, squeezing gently on the bag to break up any large clumps and add to the pan, season with salt and cook for 1-2 mins. Remove from the pan and cover to keep warm. Just before serving, pour in the red pepper dressing and season with salt and pepper.
3. TO COOK THE HALLOUMI:

Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the halloumi slices and cook for 1-2 mins on each side until charred and heated through.
TO SERVE:

Spoon charred kumara and corn barley into bowls. Top with lime and chilli halloumi slices and dollop with chimichurri. Sprinkle over the toasted pepitas.