Barley bowl with halloumi, egg, and avocado recipe
Wholegrain barley bowls with halloumi, eggs, avocado, and a tahini dressing.
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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