Barley & Chickpea tabbouleh with halloumi

(Serves 4)*



½ packet (250g) pearl barley

Juice of 1 lemon

Glug of olive oil

1 garlic clove, crushed

2 tsp (10ml) ground cumin

½ tsp (3ml) ground cinnamon

1 can (400g) chickpeas, drained

1 cucumber, seeded and diced

1 punnet (350g) mini Italian tomatoes, halved

Handful mint, chopped

Handful flat leaf parsley, chopped

Salt & pepper to season



1 pack halloumi

2 tbsp honey


*Can use half ingredients for a smaller batch



Cook barley until tender, drain

Whisk lemon juice, oil, garlic and spices together

Stir through hot barley and chickpeas and set aside for about 10 minutes

Toss with remaining ingredients




Cube halloumi and pan fry until golden brown

Season & drizzle with honey

Serve over tabbouleh