Watermelon, Haloumi & Pearl Barley Salad
1 cup pearl barley, rinsed
½ small red onion, thinly sliced
1 lemon, juiced
250g haloumi, sliced
800g watermelon, thinly sliced
1 continental cucumber, thinly sliced
½ cup roasted almonds, chopped
Fresh mint and parsley, chopped
Sea salt and black pepper
Dressing
⅓ cup extra virgin olive oil
1 clove garlic, finely grated
1 tsp honey
Cook the pearl barley in salted boiling water for 35 to 40 minutes until cooked, drain and cool.
Meanwhile, place the sliced onion into a small bowl and pour the lemon juice over them, cover and set aside to steep.
Heat teppanyaki plate or a large non-stick frypan over medium heat. Add haloumi and cook for 2 minutes a side until golden.
For the dressing, remove the onion from the lemon juice and transfer to a plate. Place lemon juice in a bowl with the olive oil, garlic and honey and whisk to combine. Season well with salt and pepper.
To assemble, arrange half the cooled pearl barley on your serving dish, followed by the watermelon, cucumber, haloumi and remaining pearl barley. Drizzle over dressing, top with reserved onion, mint, parsley and almonds.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
