This hearty vegetarian salad is packed with zingy citrus flavour.
- Cook barley in a saucepan of salted boiling water for 40 minutes or until tender. Drain. Transfer to a bowl. Stir in oil. Season with salt.
- Meanwhile, for dressing, cook rind, sugar and water in a frying pan over medium heat, stirring until sugar dissolves. Simmer for 2-3 minutes or until mixture is a deep caramel. Add vinegar, orange juice (you’ll need 60ml juice) and 1 tbs oil. Cook over low heat, stirring until combined. Transfer to a jug. Stir in remaining oil. Set aside.
- Add orange, fennel, shallot, parsley and coriander to the barley. Toss to combine. Add two-thirds of the dressing. Toss and season.
- Heat a non-stick frying pan over high heat. Cook haloumi, in 2 batches, for 2 minutes each side or until golden. Serve salad with haloumi. Drizzle with remaining dressing. Sprinkle with coriander and reserved fennel fronds.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set