serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
Vinaigrette
- ⅓ cup coriander and mint, chopped
- 90 ml extra-virgin olive oil
- ¼ cups (60 ml) lemon juice
- salt and fresh ground pepper to taste
Haloumi
- 225 g haloumi cheese, cut into ¾ inch slices
- olive oil, for frying
Salad
- 2 heads romaine lettuce, washed and dried
- olive oil, for brushing
- salt and fresh ground pepper
- 2 cups cooked barley, warmed
Instructions
1. For the vinaigrette, put chopped herbs in a mason jar or glass container. Add olive oil and lemon juice. Shake to combine. Add salt and pepper, to taste.
2. For the haloumi, drizzle olive oil in a frying pan over medium heat. 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. Heat a grill pan over medium-high heat and cook romaine until it starts to char, a few minutes only. Turn to grill on both sides.
6. To assemble the salad, place one half of grilled romaine onto a plate. Top with barley and a few slabs of grilled haloumi. Drizzle vinaigrette over top.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
