Golden Halloumi with Zingy Capers, Lentils and Fresh Dill
Nutrition per serving
| Calories | 874 kcal |
| Protein | 43 g |
| Carbs | 63.7 g |
| Fats | 51.8 g |
| Saturated Fat | 26.3 g |
| Monounsaturated Fat | 11.3 g |
| Polyunsaturated Fat | 2.2 g |
| Sugars | 5.2 g |
| Fiber | 18.7 g |
| Sodium | 1,399 mg |
Ingredients
| Pearled Barley | |
| Fresh Dill Weed | |
| Courgette (Zucchini) | |
| Capers (canned) | |
| Lemon | |
| Sour Cream | |
| Arugula (Rocket) | |
| Olive Oil | |
| Halloumi | |
| Canned Lentils |
Preparations
1. Roughly chop the dill.
1. Roughly chop the dill.
2. Top and tail the courgette, slice in half lengthways, then slice one half into 4 strips and slice widthways into 1cm cubes.
3. Drain/rinse the lentils in a sieve.
4. Roughly chop the capers.
5. Zest/juice a quarter of a lemon.
6. Slice the halloumi into 1cm slices.
Cooking Instructions
1. Rinse the pearl barley in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 15-20 minutes until tender but with a bite. Drain, return to pot and cover for 5 minutes with a tea towel.
1. Rinse the pearl barley in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 15-20 minutes until tender but with a bite. Drain, return to pot and cover for 5 minutes with a tea towel.
2. To make the dressing, in a small bowl, combine the sour cream, lemon zest, lemon juice and a pinch of salt and pepper.
3. To make the salad, in a bowl, add the lentils, capers, drained barley with the rocket and all but a pinch of the dill. Pour over the dressing and gently toss to coat. Season with a pinch of salt and pepper to taste.
4. Heat ½ a tbsp of olive oil over high heat, add the courgette and cook for about 3-4 minutes until slightly browned. Transfer to a bowl to cool down and set aside.
5. Return the pan with ½ a tbsp of olive oil over medium heat. Add the halloumi and cook for 1-2 minutes on each side until golden.
6. Add the courgette to the salad and stir to combine.
7. Serve the salad in a bowl with the halloumi on top and the remaining dill sprinkled over the top.