Halloumi Barley Bowls with Roasted Grapes

Halloumi barley bowls combine salty seared cheese, roasted grapes, peppery arugula, and lemony barley for an easy vegetarian meal.

Prep: 10 min · Cook: 15 min · Yield: 2 · Method: Oven

Ingredients

• 1 cup cooked barley
• 6 ounces halloumi
• 1 cup seedless grapes
• 2 cups arugula
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 0.125 teaspoon black pepper

Cooking instructions

1. Preheat the oven to 425°F. Toss the grapes with 1 teaspoon of the olive oil, place them on a small sheet pan, and roast for 15 minutes, until softened and lightly blistered. (about 15 min) — 425°F
2. Pat the halloumi dry and cut it into 1/2-inch slices. Heat the remaining olive oil in a skillet over medium heat, then sear the slices for 2 to 3 minutes per side, until deeply golden. (about 6 min) — Medium heat
3. Warm the cooked barley in the same skillet over low heat for 2 to 3 minutes, stirring occasionally. Remove from the heat and stir in the lemon juice and black pepper. (about 3 min) — Low heat
4. Divide the barley and arugula between two bowls. Top with the roasted grapes and seared halloumi, then serve warm.