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Golden Haloumi

Golden Haloumi

with Green Pearl Barley & Parsley Oil

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Chefs, it’s time to up your game. This one has a few steps, but we think you’ll pick up some tricks to really impress. Pearl barley’s a hardworking grain, and it just loves to entertain a crowd. But the real star here is parsley oil. One of our favourites, we can’t wait for you to try it!

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

pearl barley

(ContainsGluten)

½ bunch

parsley

½

lemon

1 clove

garlic

½ bag

baby spinach leaves

1 head

broccoli

1 bunch

spring onions

1 packet

haloumi

(ContainsMilk)

Not included in your delivery

2 tbs

olive oil

2 tsp

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3130 kJ
Fat46.9 g
of which saturates22.2 g
Carbohydrate40.8 g
of which sugars2.4 g
Dietary Fibre0 g
Protein33.6 g
Cholesterol0 mg
Sodium1340 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Zester
Large Bowl
Saucepan
Mixer
Cup
Paper Towel
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, rinse the pearl barley well. Finely chop the parsley, zest and juice the lemon, and peel and crush the garlic. Finely slice the baby spinach (washed) and spring onions. Cut the broccoli into very small florets and the haloumi into 1 cm slices.

2

Add the pearl barley to a large saucepan of lightly salted water and bring to the boil. Cook, stirring occasionally, for 30 minutes or until soft in texture but slightly chewy. You may need to add more boiling water if it runs dry. Drain and place in a large bowl.

3

Meanwhile, blanch half of the parsley in a cup of boiling water for 30 seconds. Remove and dry well with the paper towel. Blend the blanched parsley with the lemon juice and the olive oil. (If you don’t have a blender you can just finely chop the parsley and mix everything together). Set aside.

4

Melt the butter in a medium frying pan over a medium-high heat. Add the garlic, baby spinach and broccoli and cook, stirring, for 2-3 minutes or until softened. Stir the drained pearl barley through the cooked greens with the lemon zest, spring onion and remaining parsley. Season to taste with salt and pepper. Remove the mixture from the pan.

5

Heat a little olive oil in the same frying pan over a medium-high heat. Add the haloumi and cook for 1-2 minutes on each side or until golden.

6

To serve, divide the green pearl barley between plates. Top with the haloumi slices and drizzle with the parsley oil.