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Jewelled Haloumi

Jewelled Haloumi

& Pearl Barley Salad

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Aside from the seasonal produce, our favourite thing about Autumn here at HelloFresh is the colours. With that in mind, why not extend the colours of Autumn into the food you eat – they don’t say eat a rainbow for nothing! Fresh pomegranate is a seasonal treat - this salad is a special one indeed.

Tags:Kid FriendlyHigh FiberLow SodiumVeggie
Allergens:GlutenTree NutsMilk

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

½ cup

pearl barley

(ContainsGluten)

½

red onion

1 bunch

mint

1

pomegranate

¼ cup

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

rocket

½

lemon

½ block

haloumi

(ContainsMilk)

Not included in your delivery

1 tbs

olive oil

1 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2630 kJ
Fat31.3 g
of which saturates10.3 g
Carbohydrate55.2 g
of which sugars13.3 g
Dietary Fibre0 g
Protein23.4 g
Sodium682 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Saucepan
Bowl
Small Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, rinse the pearl barley, finely chop the red onion, pick the mint leaves and shred, halve the pomegranate and remove the seeds, wash the rocket, zest and juice the lime and cut the haloumi into slices.

2

Add the pearl barley to a large saucepan of salted water and bring to the boil. Cook, stirring occasionally, for 30-35 minutes or until soft in texture but slightly chewy. Drain and place in a large bowl.

3

Meanwhile, heat a dash of the olive oil in a medium frying pan. Add the red onion and cook stirring for 3 minutes or until soft. Transfer to the bowl of pearl barley along with the mint, pomegranate, roasted almonds and rocket.

4

In a small bowl or jug whisk together the remaining olive oil, lemon zest and juice and honey. Season with salt and pepper. Drizzle the dressing over the pearl barley salad and toss to combine.

5

Place the same frying pan over a medium-high heat. Add the haloumi slices and cook for 1 minute on each side or until golden.

6

Divide the pearl barley salad between plates and top with haloumi slices. Enjoy!