This barley bowl, featuring fried halloumi, a soft egg, and avocado, topped with a lemony tahini yoghurt dressing, is a breakfast I could eat on repeat. It’s hearty, satisfying, and packed with texture. Whether you’re making it for breakfast, lunch, or a quick supper, it ticks all the boxes.

barley breakfast bowl with halloumi, avocado, egg & tahini dressing

If you’re into meal prep, consider cooking a big batch of barley ahead of time and reheating it just before serving. Whole grains, such as barley, make a fantastic base for breakfast bowls and offer a nice alternative to bread or toast. And if the idea of salad in the morning feels odd, give this a go. A soft poached or boiled egg over dressed greens is surprisingly lovely and feels like a fresh start to the day.

This bowl brings everything together beautifully — warm grains, salty cheese, creamy avocado, a jammy egg, and a zingy dressing. If you’re not a fan of barley, try another grain, such as quinoa. Either way, this is bowl food at its best.

Why This Recipe Works

The barley adds fibre and a nutty chew
Fried halloumi brings a warm, salty contrast
The egg adds protein and richness
Greens and herbs add freshness
A tahini yoghurt dressing brings it all together

Tips and Substitutions

Use pearl barley for quicker cooking, hulled barley for more fibre
Quinoa, brown rice, or even couscous will work as the base
Swap parsley for mint, coriander or dill
Use soft-boiled, poached, or hard-boiled eggs depending on your mood
Add roasted vegetables or chickpeas to bulk it up

Meal Prep Advice

Barley can be made up to 4 days in advance and stored in an airtight container in the fridge.
The dressing will keep for 3–4 days in the fridge.
Fry the halloumi just before serving to keep it warm and crisp.

The avocado, along with the tahini dressing, gives this dish a beautiful creamy texture, and, of course, avocados are just very healthy for us, offering Vitamin E and omega-3 and omega-6.

Prep Time:40

Cook Time:40

Ingredients

Ingredients (serves 1)

About ½ cup cooked barley hulled or pearl
30-50 grams halloumi sliced
A small handful of baby salad leaves or microgreens
½ a ripe avocado
1 boiled egg soft or hard
Finely chopped parsley or other fresh herbs
Olive oil salt, pepper, lemon juice

For the tahini dressing (makes enough for 3–4 bowls)

2 Tbsp tahini
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1-2 Tbsp water
2-3 Tbsp plain yoghurt
Salt and pepper
A pinch of za’atar or your favourite spice optional

Instructions

Cook the barley using 1 cup of barley to 3 cups of water. Add salt or stock to the water. Bring to a boil and simmer for around 40 minutes (for hulled barley) until tender but still with a slight bite. Drain and set aside.
Make the dressing by whisking all the ingredients together until smooth. Add a splash of water to thin it out, if needed. Adjust seasoning to taste.
Boil the egg to your preferred doneness (about 5–6 minutes for soft eggs).
Heat a splash of olive oil in a non-stick pan and fry the halloumi slices until golden on both sides.
To assemble: Spoon the barley into a bowl. Add the warm halloumi, egg (halved), avocado, and salad leaves. Drizzle over the dressing and finish with chopped herbs, salt, pepper, and a squeeze of lemon.

Notes

Meal prep and storage instruction for barley bowls

Barley can be made up to 4 days in advance and stored in an airtight container in the fridge
The dressing will keep for 3–4 days in the fridge
Fry the halloumi just before serving so it stays warm and crisp

Servings: 1

Author: Sam Linsell