Watermelon barley salad by Emily Richards

Watermelon and Grilled Halloumi Barley Salad

Name: Watermelon and Grilled Halloumi Barley Salad
Prep time: 10 min
Total time: 10 min
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 )

Jul 1, 2016

Watermelon and Grilled Halloumi Barley Salad

This refreshing and bright salad is perfect for a backyard get together. Juicy watermelon and barley pop in each bite and balanced with the salty kick of olives and cheese it will be a new favourite.

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Prep Time 10 mins

Total Time 10 mins

Course Appetizers, Salads, Side Dishes

Servings servings

Calories 310 kcal

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.

Notes

Recipe developed by Emily Richards

Nutrition

Serving: 160gCalories: 310kcalCarbohydrates: 26gProtein: 13gFat: 18gSaturated Fat: 8gCholesterol: 25mgSodium: 620mgFiber: 5gSugar: 6gVitamin A: 1250IUVitamin C: 6.6mgCalcium: 350mgIron: 1.1mg

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