Barley bowl with halloumi, egg & avocado
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Unrated
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Prep Time
40 mins
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Cook Time
40 mins
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Servings
1
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Cuisine
International
Barley bowl with halloumi, egg & avocado
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Wholegrain barley bowls with halloumi, eggs, avocado, and a tahini dressing.
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Ingredients
- Recipe: – what you will need to make one bowl
- About ½ cup cooked barley or any grain you fancy
- 30 – 50gm slices of halloumi
- Finely chopped parsley or another herb of choice
- A small handful of micro greens or baby leaves
- Half a small avo
- One boiled egg to your preference
Tahini dressing:
- Lemon wedge
- salt & pepper
- chopped parsley or chives
- Tahini Dressing this makes enough for 3 – 4 bowls
- 2 Tbsp Tahini
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp olive oil
- 1 – 2 Tbs water
- 2 - 3 Tbsp plain yoghurt
- Salt & paper
- A pinch of za’atar or any other spice of your choice optional
Instructions
- Make the barley by boiling a ratio of one cup of barley with 3 cups of water. Add vegetable stock or salt to the water. Bring it to a boil and then cook for around 40 minutes (hulled barley). It should still have a slight chew to the texture but not be raw. Drain and set aside.
- Make the dressing by mixing all the ingredients together and adjusting the taste to your preference.
- When you are ready to eat, time your eggs and halloumi cooking accordingly. Boil the eggs for 5 minutes for soft eggs and longer if you want harder eggs.
- Fry the halloumi in a splash of olive oil on both sides until golden brown.
- Assemble the bowls by lining the base with the cooked barley. Top with the fried halloumi halved boiled egg and avocado. Season with salt & pepper & drizzle over the dressing and top with the salad greens/parsley.
Notes
- Make the barley in advice as part of your meal prep to save time when making this recipe
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