Golden Zucchini and Halloumi Cakes with Creamy Dill Barley and Roasted Tomatoes

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a baking tray and toss them with 1 tablespoon olive oil, 1 minced garlic clove, the dried oregano, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 18 to 20 minutes, until tender and lightly caramelized.

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   2. Meanwhile, combine the pearl barley and water in a medium saucepan with 1/2 teaspoon salt. Bring to a boil, reduce the heat, and cook covered for 28 to 32 minutes, until the barley is tender and the liquid is mostly absorbed.

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   3. Stir together the Greek yogurt, lemon zest, 2 tablespoons lemon juice, half of the fresh dill, 1 tablespoon olive oil, the remaining grated garlic clove, and a pinch of salt and pepper. Reserve this mixture for finishing the barley and plating.

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   4. Place the grated zucchini in a clean towel and squeeze very well to remove as much moisture as possible. Transfer it to a large bowl and add the grated halloumi, scallions, beaten eggs, all-purpose flour, breadcrumbs, the remaining fresh dill, 1 minced garlic clove, 1/4 teaspoon salt, and black pepper. Mix until a firm batter forms.

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   5. Shape the mixture into 8 compact cakes. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the cakes in batches for 3 to 4 minutes per side, until deeply golden. Add the final tablespoon of olive oil if needed for the second batch.

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   6. When the barley is ready, uncover it and let it stand for 2 minutes. Fold in half of the yogurt, lemon, and dill mixture to make it creamy. Adjust salt and pepper if needed.

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   7. Divide the creamy barley among 4 plates. Place 2 zucchini and halloumi cakes on each portion and add the roasted tomatoes on top or alongside. Finish with spoonfuls of the remaining yogurt, lemon, and dill sauce.

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   8. Serve hot, with extra freshly ground black pepper if desired.