Enjoy this hearty salad as a healthy weeknight dinner or bring it along to share with friends as a delicious side. The best part about this vegetarian dish is the option to mix and match your veggies with our fabulous Haloumi!
| 1 block | Haloumi in Brine |
| 1 cup | pearl barley |
| 1 clove | garlic |
| chilli (chopped) | |
| 1 | lemon (juiced) |
| 1 tbsp | honey |
| 2 tbsp | olive oil |
| 1 | sweet potato |
| 2 | zucchinis |
| 1/2 | red onion |
| fresh mint leaves | |
| pomegranate seeds |
| 1 | Preheat the oven to 180C. |
| 2 | Bring one cup barley and two and a half cups water or broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand for 5 minutes then rinse thoroughly. |
| 3 | To make the dressing, combine the garlic, chilli, lemon juice, honey and olive oil, in a screw top jar. Season with salt. Seal and shake to combine. Set aside to allow the flavours to develop. |
| 4 | While barley is cooking, cut the sweet potato and zucchini into bite-size pieces. Lay the sweet potato on a prepared baking tray and toss in olive oil. Bake until they start to soften. Then add the zucchini to the tray, add oil, and bake until they are cooked. |
| 5 | Meanwhile, preheat a barbecue grill or char-grill pan on medium high. Cut onions into quarters and grill until just cooked. Cut the haloumi into slices 1-centimetre thick. Spray surface and then grill each piece until it gets a nice caramelised grill mark. |
| 6 | Spread the cooked barley across a serving platter. Scatter the cooked onion, zucchini and sweet potato across the salad. As haloumi comes off the grill, add to the platter immediately. Scatter with mint leaves and pomegranate seeds. Remove the garlic from the dressing & drizzle generously. Serve while haloumi is hot. |
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