Citrus Fennel Barley Skillet with Seared Halloumi

Ingredients

• pearled barley1 cup
• vegetable broth3 cups
• fennel bulb1 large, thinly sliced
• orange1 large, segmented and juiced
• halloumi cheese8 ounces, sliced
• olive oil2 tablespoons
• shallot1, minced
• garlic2 cloves, minced
• fresh dill2 tablespoons, chopped
• lemon zest1 teaspoon
• crushed red pepper1/4 teaspoon
• salt and black pepperto taste

Method

1. 1Simmer the barley in the broth until tender but still pleasantly chewy, about 25 to 30 minutes.
2. 2Meanwhile, heat 1 tablespoon olive oil in a skillet and cook the fennel with shallot over medium heat until softened and lightly caramelized.
3. 3Add garlic and red pepper, cooking just until fragrant.
4. 4Stir in orange juice, lemon zest, and half the dill; simmer briefly to glaze the fennel.
5. 5In a separate pan, sear the halloumi slices in the remaining olive oil until deeply golden on both sides.
6. 6Fold the cooked barley into the fennel mixture and season with salt and black pepper.
7. 7Top with halloumi, orange segments, and the remaining dill before serving.

Tips

• Rinse the orange segments over the bowl to catch any extra juice for the glaze.
• Let the halloumi sit undisturbed in the pan so it browns instead of sticking.

Nutrition