Ingredients
Scale
- 8 ounces Halloumi Cheese, cubed
- 1 cup uncooked Pearled Barley
- 1 large Cucumber, diced
- 1 cup Cherry Tomatoes, halved
- 1 can (15 ounces) Chickpeas, drained and rinsed
- ½ small Red Onion, finely diced
- ¼ cup Fresh Parsley, chopped
- 2 tablespoons Lemon Juice
- 3 tablespoons Olive Oil
- Salt and Pepper, to taste
Instructions
- Preheat a grill pan or skillet over medium-high heat.
- Mix lemon juice, olive oil, salt, and pepper in a small bowl to make the dressing.
- Cook the barley according to package instructions and let it cool slightly.
- In a large bowl, combine barley, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
- Grill the halloumi cubes for 1–2 minutes per side until golden and slightly cooled.
- Add the grilled halloumi to the bowl and drizzle with the dressing, tossing gently to coat.
- Serve immediately or chill for 30 minutes to let flavors meld.
Notes
- Grill halloumi just until golden to avoid rubbery texture.
- Add dressing just before serving to keep vegetables crisp.
- Optional: sprinkle with fresh herbs or pomegranate seeds for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling and Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 25mg
Keywords: Halloumi Salad, Grain Salad, Mediterranean Salad, Barley Salad, Healthy Lunch