Grilled Zaatar Haloumi Chickpea Barley & Lemon Ragout





Recipe by Luca Villari


6 Tbsp virgin oil plus extra for garnish
1 small red onion peeled and diced
1 carrot peeled and diced
1 small leek cut in half washed and diced
2 cloves garlic sliced
150 gm pearl barley,soaked in warm water for 20 minutes then drained
150gm puy lentils soaked in water for 15 minutes then drained
800ml veg stock
2 large tomatoes,cut into quarters peeled then diced
1 Tbsp chopped coriander
300gm good quality hard haloumi cut into 5mm slices
3 Tbsp Sami’s Kitchen Zaatar spice blend
Zest of 1 lemon
2 Tbsp chopped Italian parsley
* Click to ingredient to choose one


Heat 3 Tbsp virgin oil in a pot, toss in the onion carrot and leek, cook on medium heat for 2-3 minutes. Add garlic, then barley. Add stock and bring to boil. Simmer for 10 minutes
Add the lentils and simmer for another 15 minutes. Add tomatoes and cook for 5 minutes.
Take off the heat and fold in zest and coriander, season to taste and set aside. Reheat when needed.
Place cut haloumi on a plate. Sprinkle with the zaatar evenly on both sides, drizzle with half the remaining olive oil. Scatter the parsley evenly on the haloumi on both sides.
Preheat a non stick fry pan till hot add a drizzle of oil seal the haloumi for 15-20 seconds on each side or till nicely browned. Place warmed ragout on plate, arrange 2-3 slices of haloumi on ragout, drizzle with remaining oil and serve.