Halloumi, clementine and barley salad

Halloumi, clementine and barley salad
  • Serves icon Serves 4-6 as a starter
  • Time icon Hands-on time 20 min. Simmering time 30 min

Add a pop of colour to any festive spread with this vibrant and robust halloumi and clementine salad. Enjoy as a starter or pile it up on a platter as part of a Boxing Day buffet.

Or how about this blood orange and burrata salad?

 

Nutrition: Per serving (for 6)

Calories
390kcals
Fat
22g (8.9g saturated)
Protein
14g
Carbohydrates
29g (9.8g sugars)
Fibre
5.9g
Salt
1.3g
Calories
390kcals
Fat
22g (8.9g saturated)
Protein
14g
Carbohydrates
29g (9.8g sugars)
Fibre
5.9g
Salt
1.3g

Ingredients

  • 150g pearl barley
  • 6 clementines
  • 1 tbsp honey, plus extra to drizzle
  • 1 tbsp white wine vinegar
  • 3 tbsp extra-virgin olive oil, plus extra to fry
  • 250g block halloumi, cut into bite-size chunks
  • 80g watercress
  • 1 small radicchio or 2 chicory heads, leaves separated
  • 30g smoked almonds, roughly chopped
  • ½ tsp pul biber (aleppo pepper flakes) or mild chilli flakes

Method

  1. Put the pearl barley in a large pan of salted water and bring to the boil. Cook at a rolling boil for 10 minutes, then reduce the heat, cover and simmer for about 30 minutes until tender. Drain in a fine colander, rinse with cold water and set aside to drain completely.
  2. Finely grate the zest of 3 of the clementines into a small bowl, then juice them and mix the juice with the zest. Whisk in the honey, vinegar and olive oil, then season well with salt and pepper. Peel and separate the remaining 3 clementines into segments.
  3. Heat a large frying pan over a medium heat and add a dash of oil. Once hot, add the clementine segments and cook for a minute on each side until lightly charred. Scoop out onto a plate, then add the halloumi to the pan (add a little more oil if needed). Cook for 2-3 minutes until golden, then flip and spoon over a little of the clementine honey dressing. Cook for another minute until golden and sticky. Transfer to the plate with the clementines, then drizzle over a little more honey.
  4. In a large bowl, toss together the cooled pearl barley, watercress, radicchio and the rest of the dressing. Divide among serving plates (or pile on one platter), then nestle in the clementine segments and halloumi. Sprinkle with the smoked almonds and pul biber, then serve while the halloumi is still warm.

delicious. tips

  1. Use any grain you fancy – freekeh and bulgur wheat also work well (follow the pack instructions to cook your chosen grain).

Recipe By

Emily Gussin

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