Halloumi on Barley Salad with Oranges

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 bulb fennel
• 2 Spring Onions
• 3 Stalks Parsley
• 2 stalks coriander
• 225 g Halloumi

Instructions

1. 1.

   Rinse barley in cold water and cook in boiling salted water for 40 minutes over medium heat. Drain and let rest.

2. 2.

   Whisk lime juice, olive oil, mustard and honey together; season with salt, pepper and chili flakes.

3. 3.

   Peel oranges and slice crosswise. Trim fennel, wash, cut off fronds and set aside; thinly slice the bulb into shreds and add to a bowl. Clean spring onions, wash and slice into fine rings. Wash herbs, dry, strip leaves and roughly chop.

4. 4.

   Add oranges, fennel, spring onions, fronds and herbs to barley; pour dressing over, mix well and serve on plates.

5. 5.

   Cut Halloumi into 8 pieces and pat dry. Fry in a pan for 2–3 minutes per side over medium heat until golden brown. Place Halloumi slices atop the salad.