Grilled Zaatar Haloumi Chickpea Barley & Lemon Ragout
Ingredients
| 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 |
Directions
- 1
- 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
- 2
- Add the lentils and simmer for another 15 minutes. Add tomatoes and cook for 5 minutes.
- 3
- Take off the heat and fold in zest and coriander, season to taste and set aside. Reheat when needed.
- 4
- 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.
- 5
- 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.
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Invite the essence of Middle Eastern flavours into your cooking with Sami’s Kitchen premium spice blends. Since 1991, Sami’s Kitchen has been combining the finest ingredients with their passion for cuisine to create a blend of quality spices and traditional flavours. Sprinkle our authentic spice blends with your own recipes (or try our suggestions) and weave a mystic tale that captivates your tastebuds until the last bite.