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The star of this hearty dish is paneer—a type of firm, fresh cheese that you'll pan-fry until beautifully golden brown before glazing with a mixture of sweet honey and bright lemon juice. It sits on a bed of barley studded with bites of simply sautéed zucchini and marinated cucumber and tomatoes.
14 PersonalPoints per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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This meal was designed in collaboration with nutritionists with your holistic health in mind.
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Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve the paneer lengthwise, then halve crosswise. Roughly chop the peppers. Quarter and deseed the lemon. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the honey (kneading the packet before opening) and the juice of 2 lemon wedges. In a separate bowl, combine the halved tomatoes, sliced cucumber, half the za'atar (you will have extra), a drizzle of olive oil, and as much of the garlic paste as you'd like. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the paneer pieces in an even layer. Season with salt and pepper. Cook 2 to 3 minutes per side, or until browned. Add the honey-lemon mixture (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the paneer, 30 seconds to 1 minute, or until coated. Turn off the heat.
To the pot of cooked barley, add the cooked zucchini, chopped peppers, the juice of the remaining lemon wedges, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the marinated vegetables, glazed paneer, and tzatziki. Enjoy!
Tips from Home Chefs