Barley, courgette and mint salad with barbecued halloumi recipe
A perfect flavour combination, this wholesome salad of barley, courgette and grilled halloumi has a minty kick and makes a delicious lunch or barbecue side.
See method- Serves 6
- 28 mins to prepare and 2 mins to cook
- 283 calories / serving
Ingredients
- 175g quick-cook barley
- 1 tbsp olive oil
- 2 shallots, finely sliced
- 1 lemon, zested
- 325g pack baby plum tomatoes, halved lengthways
- 1 courgette, grated
- 2 tbsp finely chopped fresh mint, plus extra leaves to garnish
- 225g pack reduced-fat halloumi, sliced
For the dressing
- 3 tbsp olive oil
- 1 lemon, juiced
Each serving contains
- Energy
- 1185kJ 283.0kcal
- Fat
- 15g
- Saturates
- 6g
- Salt
- 1.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 24.0gProtein 12.6gFibre 4.4g
Method
- Cook the barley in a pan of boiling water following the packet instructions. Drain well and set aside to cool a little.
- Meanwhile, make the dressing. Put the oil and lemon juice in a small jar with a little seasoning; shake well.
- Tip the barley into a serving bowl and stir through the olive oil. Add the shallots, lemon zest, tomatoes, courgette and mint; season well. Pour the dressing over and toss to combine.
- Barbecue the halloumi for 1-2 mins on each side, until char marks appear.
- Arrange the halloumi over the salad and garnish with the extra mint leaves.
- See more Barbecue recipes
