CRISPY GARLICKY HALLOUMI, CHARRED BROCCOLI & PEARL BARLEY SALAD WITH A SPINACH & WALNUT DRESSING
Cook: 30 minutes
Q & A WITh Zarina Dhillon
ABOUT THE CHEF
I’m Zarina, a passionate home cook and recipe developer who loves feeding my family and entertaining friends by serving striking dishes in a variety of cuisines. My love and passion for cooking stems from growing up in Hong Kong with a family of foodies and being exposed to such a variety of cuisines and tastes from childhood.
WHAT'S YOUR BACKGROUND?
My background has always been focused around F&B and hospitality, I went to university in Switzerland and then worked for hotels in the US and London. I am born Parsi Indian and happily married to a Sikh Punjabi, living in London with 3 beautiful children.
I am a recipe book addict and could spend all day browsing or googling recipes, twisting and changing them to my tastes. I am intrigued by every cuisine under the sun and love to explore and share my creations through stunning photos and cooking instructions that are easy to follow. I really hope I can inspire people to try be creative and step out of their comfort zone.
WHAT'S YOUR FAVOURITE DISH
My favourite dish to cook would be a simple teriyaki salmon fillet with crispy skin, sticky rice and miso green vegetables.
WHAT'S YOUR TOP BELAZU INGREDIENT?
My top Belazu product is difficult to chose as I love them all, however if I was forced to pick one it would be the Ve-Du-Ya… I put it in just about everything!! I am also in love with the Rose Harissa and Truffle & Artichoke Pesto!
WHAT WOULD BE YOUR LAST MEAL ON EARTH?
My last meal on earth would definitely be Japanese, lots of sashimi, sushi, garlic Wagyu beef and all my favourite Japanese dishes.
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For the salad:
100g Pearl barley, cooked according to packet instructions -
1 head Broccoli, cut into florets
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250g block Halloumi cheese, cut into 8 slices
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Early Harvest Extra Virgin Olive Oil
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4 cloves garlic, crushed
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12 Cherry tomatoes, cut into halves or quarters
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For the dressing:
100g Spinach -
30g Walnuts, toasted
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2 Garlic cloves, crushed
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1/2 tsp Sea salt flakes
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20 Large basil leaves
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1 tbsp Belazu Ve-Du-Ya
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80ml Belazu Extra Virgin Olive Oil
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1 tbsp Lemon juice
- Step 0: Air-fry the broccoli in the air fryer for 10 minutes at 200C with a little spray of olive oil until charred, alternatively grill in the oven with a little olive oil until charred.
- Step 1: Add the pesto ingredients to a food processor and pulse until well combined (if too thick, add more oil to a consistency of your liking), set aside.
- Step 2: Mix 3-4 tbsp of the dressing with the cooked pearl barley and tip onto a serving plate, add the charred broccoli.
- Step 3: Mix together the halloumi slices, crushed garlic and a drizzle of olive oil, air fry for 8 mins or until crisp at 200C. Alternatively pan fry the halloumi with a little olive oil until crispy.
- Step 4: Add the halloumi with all the crispy garlic on to the serving plate.
- Step 5: Scatter over the cut cherry tomatoes and more of the dressing.
- Step 6: Serve immediately with more dressing on the side.
Any remaining dressing can be stored in the refrigerator for up to 1 week or frozen for a rainy day!
Some of the ways to enjoy it: spread on toast, mix into pasta, in sandwiches, salads or on roast potatoes.
