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Barley bowl with halloumi, egg & avocado
Wholegrain barley bowls with halloumi, eggs, avocado, and a tahini dressing.
Prep Time
40 mins
Cook Time
40 mins
Servings:
1
Cuisine:
International
Ingredients
- Recipe: – what you will need to make one bowl
- barley or any grain you fancy, cooked, about ½ cup
- 30 halloumi 50gm slices
- parsley finely chopped, or other herb of choice
- microgreens or baby leaves, small handful
- avocado half a small
- egg boiled, to your preference
Tahini dressing:
- lemon wedge
- salt
- black pepper
- parsley chopped or chives chopped
- tahini dressing this makes enough for 3 – 4 bowls
- 2 Tbsp tahini
- 1 Tbsp lemon juice freshly squeezed
- 1 Tbsp olive oil
- 1 water 2 Tbsp
- 2 - 3 Tbsp PLAIN yogurt
- salt
- black pepper
- Za’atar optional, or any other spice of your choice, a pinch
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.
Cup of Yum
Notes
- Make the barley in advice as part of your meal prep to save time when making this recipe