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🍽️ Pan with Beetroot, Pearl Barley, and Halloumi

439 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 1 garlic clove
• 2 tsp olive oil
• 800 ml vegetable broth
• 2 bay leaves
• 250 g pearl barley
• 500 g beetroot (pre-cooked, vacuum-packed)
• salt
• pepper
• 150 g halloumi
• 10 g parsley (1/2 bunch)

Instructions

1. 1. Peel the shallots and the garlic.
2. 2. Finely dice the shallots and the garlic.
3. 3. Heat 1 teaspoon of oil in a pot.
4. 4. Sauté the shallots and garlic in it for 2 minutes over medium heat.
5. 5. Add the vegetable broth, the bay leaves, and the pearl barley to the pot.
6. 6. Simmer the mixture covered for 15 minutes over low heat.
7. 7. Cut the beetroot into small cubes.
8. 8. Mix the beetroot into the pearl barley.
9. 9. Season the pan with salt and pepper.
10. 10. Cook the mixture for another 5 minutes over low heat.
11. 11. Slice the halloumi into thick slices.
12. 12. Heat the remaining oil in a grill pan.
13. 13. Fry the cheese slices for 3 minutes on each side until golden brown over medium heat.
14. 14. Wash the parsley.
15. 15. Shake the parsley dry.
16. 16. Chop the parsley leaves.
17. 17. Remove the bay leaves from the pan.
18. 18. Taste the pearl barley and adjust the seasoning if needed.
19. 19. Plate the beetroot and pearl barley pan.
20. 20. Place the halloumi slices on top.
21. 21. Sprinkle the dish with the chopped parsley.
22. 22. Serve the meal.

Nutrition per serving

• kcal: 439
• Protein: 20 g · Fett/Fat: 15 g · Carbs: 56 g