Vegetarian Delicacy

Halloumi Barley Salad with Oranges

5
Average: 5 (2 votes)
(2 votes)
Halloumi Barley Salad with Oranges

Halloumi Barley Salad with Oranges - Pithy combo with juicy fruit

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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
501
calories
Calories

Healthy, because

Even smarter

Nutritional values

Barley offers plenty of fiber and B vitamins. The grain also provides a good portion of the minerals potassium, phosphorus and magnesium. Oranges score with a lot of vitamin C, which strengthens the immune system and protects us from colds.

Instead of barley, you can also prepare the spicy salad with other cereals or pseudo cereals: How about spelt, quinoa or millet, for example?

1 serving contains
(Percentage of daily recommendation)
Calorie501 kcal(24 %)
Protein22 g(22 %)
Fat28 g(24 %)
Carbohydrates39 g(26 %)
Sugar added1 g(4 %)
Roughage7.4 g(25 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E2 mg(17 %)
Vitamin K14.9 μg(25 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.4 mg(29 %)
Folate81 μg(27 %)
Pantothenic acid0.8 mg(13 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C58 mg(61 %)
Potassium727 mg(18 %)
Calcium876 mg(88 %)
Magnesium96 mg(32 %)
Iron1.8 mg(12 %)
Iodine10 μg(5 %)
Zinc4.6 mg(58 %)
Saturated fatty acids13 g
Uric acid66 mg
Cholesterol47 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
6 ozs Barley
salt
2 Tbsps Lime juice
4 Tbsps olive oil
1 tsp Mustard
1 tsp honey
peppers
1 pinch Red pepper flakes
2 Oganic oranges
1 root Fennel
2 scallions
3 parsley
2 cilantro
8 ozs Halloumi cheese
How healthy are the main ingredients?
Fennelolive oilMustardhoneysaltparsley

Preparation steps

1.

Rinse barley with cold water in a colander and cook in boiling salted water for 40 minutes over medium heat. Then drain and leave to drain.

2.

Meanwhile, for the dressing, whisk together lime juice, olive oil, mustard and honey and season with salt, pepper and chili flakes.

3.

Peel oranges and cut crosswise into slices. Clean and wash fennel, cut off fennel greens and set aside; cut bulb into very fine strips and place in a bowl. Clean spring onions, wash and cut into very fine rings. Wash herbs, shake dry, pluck leaves and chop coarsely.

4.

Add oranges, fennel, spring onions, fennel greens and herbs to the barley and pour the dressing over it, mix everything well and put it on plates.

5.

Cut halloumi into 8 pieces and pat dry. Fry in a pan on both sides for 2-3 minutes each over medium heat until golden brown. Add the Halloumi slices to the salad.