Ingredients
- 3/4 cups Pot Barley or pearl barley
- 3 cups Watermelon diced
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Fresh Basil chopped
- Pinch salt
- 2 cups Baby Arugula
- 1 pkg Halloumi Cheese sliced crosswise into 6 pieces
- 1/4 cup Oil Cured Black Olives or Kalamata olives, slivered
Instructions
- Bring barley to boil in a pot of water and boil for about 25 minutes or until tender and slightly chewy. Drain well and rinse under cold water.
- In a large bowl, toss together cooked barley, watermelon, 2 tbsp (30 mL) of the oil, basil and salt.
- Spread arugula over a platter and top with watermelon mixture; set aside.
- Brush halloumi with remaining oil and grill over medium heat until marked. Remove from heat and place over top of salad. Sprinkle olives over top to serve.
Nutrition Facts
Watermelon and Grilled Halloumi Barley Salad
Per
160 g
Calories
310
% Daily Value*
Fat
18
g
28
%
Saturated Fat
8
g
50
%
Carbohydrates
26
g
9
%
Fibre
5
g
21
%
Sugars
6
g
7
%
Protein
13
g
26
%
Cholesterol
25
mg
8
%
Sodium
620
mg
27
%
Vitamin A
1250
IU
25
%
Vitamin C
6.6
mg
8
%
Calcium
350
mg
35
%
Iron
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
To reduce salt: substitute halloumi for lower sodium cheese like goat cheese.
Recipe developed by Emily Richards
