Harissa Halloumi & Barley Power Bowls with Lemon-Date Glaze

This Mediterranean-inspired power bowl combines crispy pan-seared halloumi with nutrient-dense barley and harissa-roasted vegetables. The sweet-tangy lemon-date glaze creates perfect flavor balance while delivering 25g protein. Ready in 30 minutes with minimal cleanup!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 8 oz halloumi cheese, sliced 1/2" thick
• 1 cup pearled barley (uncooked)
• 1 red bell pepper, julienned
• 1 cup cherry tomatoes
• 2 tbsp harissa paste
• 1/3 cup pitted Medjool dates
• 2 lemons (zest + juice)
• 2 cups baby spinach
• 1/4 cup chopped mint
• 1/4 cup Greek yogurt (optional)
• 2 tbsp olive oil
• 1 tsp smoked paprika

Instructions

1. Cook barley according to package instructions. Drain and set aside.
2. Toss bell pepper and tomatoes with 1 tbsp harissa paste and smoked paprika. Air-fry at 400°F for 12 minutes.
3. Blend dates, lemon zest/juice, 1 tbsp harissa, and 2 tbsp water until smooth for glaze.
4. Pat halloumi dry. Sear in olive oil over medium-high heat 2-3 mins per side until golden.
5. Assemble bowls: barley base, roasted veggies, fresh spinach, halloumi slices.
6. Drizzle with lemon-date glaze and optional yogurt dollop.
7. Top with fresh mint and extra harissa if desired.
8. Serve immediately while halloumi is warm.

Chef's Note

Press halloumi between paper towels before cooking for maximum crispness!

Make-Ahead Tips

Store components separately: roasted veggies (3 days), barley (5 days), glaze (1 week). Reheat halloumi fresh.

Substitutions

Use almond butter + lemon instead of yogurt (vegan), quinoa instead of barley, or paneer for halloumi.