First rinse and then cook the pearl barley in boiling water for 25 minutes. When cooked drain the water and put the pearl barley into a large bowl.
Drain and rinse the tined green lentils. Add the lentils to the bowl with the pearl barley.
Add the sour cream and the chopped pickled cornichons and the died dill.
Finely slice the onion and fry for a couple of minutes.
Wash and chop the courgette into 1/2 cm square pieces. Add the chopped courgette to the frying pan with the onions and cook on a medium to high heat for a few minutes. Check for texture, the courgette should still have a bite. When cooked move to another bowl.
Slice the halloumi into 1 cm slices lengthways and fry on both sides until golden brown in colour.
Take a bowl or plate and the pearl barley and green lentil mixture.
Add the fryed onion and courgette on top
Finaly add the cooked halloumi and serve.
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