Charred Apricot Halloumi Grain Bowls

Ingredients

• Pearled barley1 1/2 cups
• Water4 cups
• Halloumi cheese10 oz, sliced
• Apricots8, halved and pitted
• Olive oil3 tbsp
• Baby arugula4 cups
• Cucumber1 large, diced
• Fresh mint1/2 cup, torn
• Lemon juice3 tbsp
• Honey1 tbsp
• Salt1 tsp
• Black pepper1/2 tsp

Method

1. 1Rinse the barley, then simmer it in the water with half the salt until tender and chewy, about 20 minutes; drain any excess water.
2. 2While the barley cooks, whisk the lemon juice, honey, remaining salt, pepper, and 2 tablespoons olive oil into a dressing.
3. 3Heat a skillet over medium-high heat and sear the apricot halves cut-side down until deeply browned, then flip briefly.
4. 4In the same skillet, add the halloumi and cook until golden on both sides.
5. 5Toss the barley with arugula, cucumber, mint, and dressing.
6. 6Divide into bowls, top with charred apricots and halloumi, and finish with a drizzle of the remaining olive oil.

Tips

• For extra smokiness, let the apricots sit undisturbed in the pan until they caramelize well.
• Barley can be cooked ahead and served warm or room temperature.
• Add a few toasted sesame seeds for subtle crunch if desired.

Nutrition