Quick Harissa Halloumi & Barley Power Bowl with Lemon-Date Glaze
This viral Mediterranean-inspired power bowl combines pan-seared harissa halloumi with nutty barley and golden cauliflower. The sweet-spicy lemon-date glaze adds depth while keeping prep under 30 minutes. Perfect for post-workout fuel or meatless Monday dinners!
Ingredients
- 8 oz halloumi cheese, sliced into planks
- 2 tbsp harissa paste (divided)
- 1 cup quick-cook barley
- 3 cups bite-sized cauliflower florets
- 2 tbsp extra virgin olive oil
- 2 Medjool dates, pitted
- Zest and juice of 1 lemon
- 1 tbsp honey
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted pine nuts
Instructions
- Preheat oven to 425°F. Toss cauliflower with 1 tbsp olive oil and 1 tsp harissa. Roast 15-18 minutes until golden.
- Cook barley according to package directions (approx 12 mins for quick-cook). Drain and set aside.
- Meanwhile, blend dates, lemon juice, remaining harissa, honey, and 2 tbsp water until smooth to make glaze.
- Pat halloumi dry. Heat remaining olive oil in non-stick skillet over medium-high.
- Sear halloumi 2-3 minutes per side until deep golden crust forms. Brush with 1 tbsp glaze during last minute.
- Fluff barley and divide among bowls. Top with roasted cauliflower and halloumi.
- Drizzle remaining glaze over bowls. Sprinkle with lemon zest.
- Garnish with parsley and pine nuts. Serve immediately.
Chef's Note
For extra crispy halloumi, press between paper towels for 5 mins before cooking to remove moisture.
Make-Ahead Tips
Store components separately for up to 3 days. Reheat halloumi in air fryer to maintain crispiness.
Substitutions
Quinoa for barley, zucchini for cauliflower, maple syrup for honey