More to explore
Gusto
Gusto

Grilled Romaine with Barley and Halloumi

  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email

Ingredients

Vinaigrette

  • 1/3 cup (80 ml) cilantro and mint, chopped
  • ¼ cups (60 ml) lemon juice
  • 6 tbsp (90 ml) extra-virgin olive oil
  • salt and fresh ground pepper to taste

Halloumi

  • 8 oz. (225 g) halloumi cheese, cut into ¾ inch slices
  • olive oil, for frying

Salad

  • 2 heads of romaine lettuce, washed and dried
  • olive oil, for brushing
  • salt and fresh ground pepper
  • 2 cups (480 ml) cooked barley, warmed

Directions

  1. For vinaigrette, put chopped herbs in a mason jar or glass container. Add olive oil. Squeeze in lemon juice. Shake to combine.
  2. For the halloumi, slice into thick slabs. Drizzle olive oil in a grill skillet and cook until tender, turning once. This should take only a few minutes.
  3. For the romaine, remove any damaged outer layers. Trim the very end of the stem, but leave stem attached – this will hold the leaves together.
  4. Slice romaine in half lengthwise. Brush with olive oil, both sides. Season with salt and pepper.
  5. Grill in a grill skillet until it starts to char, a few minutes only. Turn to grill on both sides.
  6. To make the salad, place one half of a grilled romaine onto a plate. Top with barley and a few slabs of grilled halloumi. Drizzle vinaigrette over top.
  7. Enjoy!
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email