Haloumi with barley salad

Cooking Salads Haloumi with barley salad

This hearty vegetarian salad is packed with zingy citrus flavour.

Lables: Low carb Lower gi Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. 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.
  2. 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.
  3. Add orange, fennel, shallot, parsley and coriander to the barley. Toss to combine. Add two-thirds of the dressing. Toss and season.
  4. 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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165g pearl barley
1 tbsp extra virgin olive oil
2 oranges, peeled, cut into rounds
1 fennel, trimmed, very thinly sliced, fronds reserved
3 green shallots, trimmed, thinly sliced
2/3 cup fresh continental parsley leaves, chopped
1/3 cup fresh coriander leaves, chopped
225g Lemnos Haloumi, cut into 8 slices
Fresh coriander leaves, to serve
1 orange, rind finely grated, juiced
2 tbsp caster sugar
1 tbsp water
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil

Adv

Autors
Preparation time
20
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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