Haloumi with barley salad

Recipes / Salads

This hearty vegetarian salad is packed with zingy citrus flavour.

Recipe «Haloumi with barley salad» presented in category Recipes / Salads, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.