Hazelnut dukkah halloumi

Name: Hazelnut dukkah halloumi
Cook time: 20 min
Yield: 2

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 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210℃ (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 Italian parsley leaves discarding their stalks then chop finely. 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 drizzle with olive oil, add the capsicum and barley, season with salt then 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 Italian parsley. Add the diced pumpkin, pour in the pomegranate dressing and toss to combine.
TO SERVE:

Spoon warm barley and vegetables onto plates. Top with pan-fried halloumi, dollop with babaganoush and sprinkle with dukkah.