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🍽️ Barley salad with oranges and grilled halloumi

501 kcal · 30 min · 4 servings

Ingredients

• 160 g barley
• salt
• 2 tbsp lime juice
• 4 tbsp olive oil
• 1 tsp mustard
• 1 tsp honey
• pepper
• 1 pinch chili flakes
• 2 organic oranges
• 1 fennel bulb
• 2 spring onions
• 3 sprigs parsley
• 2 sprigs cilantro
• 225 g halloumi

Instructions

1. 1. Rinse the barley in a sieve under cold running water.
2. 2. Put the barley into a pot with boiling salted water.
3. 3. Cook the barley on medium heat for 40 minutes.
4. 4. Drain the cooked barley and let it drip dry.
5. 5. Whisk lime juice, olive oil, mustard, and honey for the dressing.
6. 6. Season the dressing with salt, pepper, and chili flakes.
7. 7. Peel the oranges.
8. 8. Cut the oranges into thick slices.
9. 9. Clean the fennel and wash it.
10. 10. Cut off the fennel fronds and set them aside.
11. 11. Cut the fennel bulb into very thin strips.
12. 12. Put the fennel strips into a large bowl.
13. 13. Clean the spring onions and wash them.
14. 14. Cut the spring onions into very thin rings.
15. 15. Wash the herbs and shake them dry.
16. 16. Pluck the leaves off the herbs.
17. 17. Chop the herbs coarsely.
18. 18. Add the orange slices to the barley in the bowl.
19. 19. Add the spring onion rings to the bowl.
20. 20. Add the fennel fronds to the bowl.
21. 21. Add the chopped herbs to the bowl.
22. 22. Pour the dressing over the vegetable mixture.
23. 23. Mix everything well together.
24. 24. Cut the halloumi into 8 equal pieces.
25. 25. Pat the halloumi pieces dry with a kitchen towel.
26. 26. Heat a frying pan on medium heat.
27. 27. Fry the halloumi on both sides for 2 to 3 minutes each until golden brown.
28. 28. Serve the salad on plates.
29. 29. Place the fried halloumi pieces on the salad.

Nutrition per serving

• kcal: 501
• Protein: 22 g · Fett/Fat: 28 g · Carbs: 39 g