Recipe – what you will need to make one bowl
- About ½ cup cooked barley (or any grain you fancy)
- 30 – 50gm slice 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 Tabs water
- 2 – 3 Tbsp plain yoghurt
- Salt & paper
- A pinch of za’atar or any other spice of your choice (optional)
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 he 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.
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