{"id":106453,"date":"2024-04-18T15:57:41","date_gmt":"2024-04-18T06:27:41","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=106453"},"modified":"2024-04-29T13:47:50","modified_gmt":"2024-04-29T04:17:50","slug":"haloumi-with-pomegranate-pumpkin-and-pearl-barley-salad","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/haloumi-with-pomegranate-pumpkin-and-pearl-barley-salad\/","title":{"rendered":"Haloumi with pomegranate, pumpkin and pearl barley salad"},"content":{"rendered":"\n

Serves: 4<\/em><\/p>\n\n\n\n

Ingredients:
<\/strong>\u00bd cup pearl barley
1 tablespoon olive oil, plus 1 tablespoon extra
\u00bc butternut pumpkin, cut into 1cm dice
1 bunch of broccolini, cut into 4cm lengths
4 garlic cloves, thinly sliced
2 rosemary sprigs, leaves picked
200g haloumi, cut into four thick slices
2 cups rocket
\u00bd red onion, thinly sliced
seeds of \u00bd pomegranate
\u00bc cup roasted almonds, roughly chopped
1 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar<\/p>\n\n\n\n

Method:<\/strong><\/p>\n\n\n\n

    \n
  1. Bring a large saucepan of water to the boil. Cook pearl barley for 18-20 minutes or until tender. Drain and set aside.<\/li>\n\n\n\n
  2. Heat one tablespoon oil in a large frying pan over medium-high heat. Cook pumpkin for 2-3 minutes or until just tender. Add broccolini and cook for a further two minutes. Add the garlic and rosemary for the last 30 seconds of cooking. Transfer to a large bowl.<\/li>\n\n\n\n
  3. Return pan to medium heat. Add haloumi and cook for 2-3 minutes each side or until golden.<\/li>\n\n\n\n
  4. Meanwhile, combine pumpkin mixture with pearl barley, rocket, red onion, pomegranate seeds and almonds. In a separate small bowl, whisk together honey, mustard, vinegar and remaining one tablespoon oil. Pour over salad and toss to coat.<\/li>\n\n\n\n
  5. Divide salad between serving bowls and top with haloumi.<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

    Serves: 4 Ingredients:\u00bd cup pearl barley1 tablespoon olive oil, plus 1 tablespoon extra\u00bc butternut pumpkin, cut into 1cm dice1 bunch of broccolini, cut into 4cm lengths4 garlic cloves, thinly sliced2 rosemary sprigs, leaves picked200g haloumi, cut into four thick slices2 cups rocket\u00bd red onion, thinly slicedseeds of \u00bd pomegranate\u00bc cup roasted almonds, roughly chopped1 tablespoon […]<\/p>\n","protected":false},"author":6,"featured_media":105497,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[166,5682],"tags":[],"geo_market":[],"class_list":["post-106453","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","category-on-the-menu"],"acf":[],"yoast_head":"\nHaloumi with pomegranate, pumpkin and pearl barley salad - 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