Pan fried halloumi with dukkah
Ready in around 20 mins
- Energy: 2915kj (696Kcal)
- Protein: 30g
- Carbohydrate: 41g
- Fat: 40g
- Contains: Milk, Gluten, Tree Nuts, Sesame
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 olive 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 with a drizzle of olive oil. Once add the capsicum, barley, season with salt and cook for 2-3 mins. Remove from the pan into a salad bowl and cover to keep warm.
3. TO COOK THE HALLOUMI:
Slice the halloumi into 1 cm slices. Wipe out the pan drizzle in some olive oil and place back over a medium heat. Once hot add the halloumi slices and cook for 1-2 mins each side until golden.
4. TO ASSEMBLE THE WARM BARLEY AND HALLOUMI:
Toss the baby kale with the warm barley and the mint leaves. Add the roasted pumpkin, pour in the pomegranate dressing and toss to combine. Season with salt and pepper.
Spoon warm barley and vegetables onto a plates. Top with pan-fried halloumi, dollop with hummus and sprinkle with dukkah.
- 1 pack of halloumi
- 1 pack of steamed barley
- 1 pot of pomegranate dressing
- 1 pot of hummus
- 1 sachet of dukkah
- 1 pot of roasted capsicum
- 1 bag of diced pumpkin
- 1 bag of baby kale
- 1 bag of mint