Green beans, tender-stem broccoli and pearl barley halloumi salad

You will need

  • Non-stick frying pan
  • Saucepan
  • Small pot
  • Large bowl


Serves 4
  • 250g halloumi, sliced
  • 150g pearl barley
  • 300g green beans
  • 12 tender-stem broccoli
  • 3 tbsp of olive oil
  • 1 tbsp of repressed oil
  • 2 tbsp of freshly squeezed lemon juice
  • Freshly ground black pepper
  • Salt

Preparation Method

30 minutes
  1. Cook the pearl barley in a saucepan of boiling water following the packet instructions. Drain well and set aside to chill.
  2. Remove the woody end off the tender-stem broccoli and green beans. Bring a pot of salted water to the boil. Add the tender-stem broccoli with green beans and cook for 3-4 minutes or until bright green and tender. Immediately remove all greens from the pot into the ice water to cool them down and stop the cooking process.
  3. In a large bowl place pearl barley, olive oil, lemon juice and greens season with black pepper and salt. Toss well until combined.
  4. Heat a non-stick frying pan over medium-high heat and drizzle with repressed oil. Cook halloumi 4 minutes on each side or until golden brown. Remove halloumi from the heat and set aside in a warm place.
  5. Divide salad between 4 plates and top with halloumi. Serve straight away.

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