Spicy Harissa Halloumi & Barley Power Bowl with Lemon-Date Glaze

North African flavors meet Mediterranean ingredients in this viral-worthy protein bowl. Crispy seared halloumi cheese gets tossed in fiery harissa paste, balanced by nutty barley and roasted veggies. A quick lemon-date glaze adds gourmet flair while keeping prep under 35 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 8 oz halloumi cheese, sliced into 1/2" planks
• 1 cup pre-cooked pearled barley
• 2 tbsp harissa paste (plus extra for serving)
• 1/2 cup Medjool dates, pitted and minced
• 2 lemons (zest + juice)
• 1 cup cherry tomatoes, halved
• 1 small zucchini, spiralized
• 1/2 red onion, thinly sliced
• 1 tbsp olive oil
• 1/4 cup chopped cilantro
• 1 tsp smoked paprika

Instructions

1. Preheat broiler to high. Toss tomatoes and red onion with 1 tsp olive oil and paprika on baking sheet.
2. Broil veggies 5-7 minutes until charred at edges.
3. Meanwhile, heat remaining oil in skillet over medium-high. Sear halloumi 2-3 minutes per side until golden.
4. Reduce heat to low. Add harissa paste to skillet, coating halloumi evenly.
5. In small bowl, whisk lemon juice, zest, and dates. Microwave 30 seconds to soften dates, then whisk into thick glaze.
6. Assemble bowls: divide barley among 4 dishes.
7. Top with harissa halloumi, broiled veggies, and raw zucchini noodles.
8. Drizzle lemon-date glaze generously over each bowl.
9. Garnish with cilantro and extra harissa if desired.
10. Serve immediately while halloumi is still warm.

Chef's Note

Pat halloumi dry before searing - moisture prevents proper caramelization. For extra crispiness, press between paper towels for 5 minutes first.

Make-Ahead Tips

Store components separately in fridge up to 3 days. Reheat halloumi in skillet to restore crisp texture before serving.

Substitutions

Vegan? Use extra-firm tofu instead of halloumi. Quinoa or farro work for barley. Honey can replace dates if needed.