Hazelnut dukkah halloumi

Name: Hazelnut dukkah halloumi
Cook time: 20 min
Yield: 1

with roasted pumpkin and warm barley

Ready in around 20 mins

RECIPE FACT:

Dukkah is a dry mix of roasted nuts and spices that originates from Egypt and is used widely throughout the Middle East.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

PREHEAT OVEN TO 210⁰C (FAN BAKE).
1. To cook the pumpkin:

Line an oven tray with baking paper. Place the diced pumpkin on the oven tray. Drizzle with oil, season with salt and pepper and place in the oven for 15-16 mins.
2. To prepare the warm barley:

Slice the roasted red capsicum into 1 cm strips. Remove the mint leaves from their stalks. Open the bag of steamed barley, gently squeezing on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat. Once hot add 1 tbsp of olive oil add the capsicum, barley, season with salt and cook for 2-3 mins.
3. To cook the halloumi:

Slice the halloumi into 1 cm slices. Wipe out the pan and place back over a medium heat with a drizzle of olive oil. Once hot add the halloumi slices and cook for 1-2 mins each side until golden.
4. To assemble the warm barley and halloumi:

Place the baby kale in a salad bowl with the warm barley and the mint leaves. Add the diced pumpkin, pour in the pomegranate dressing and toss to combine.
To serve:

Spoon warm barley and vegetables onto a plate. Top with half of the pan-fried halloumi, dollop with babaganoush and sprinkle with dukkah.