Ingredients
| 300-400g Spanish green tomatoes (I used Curious Croppers) | |
| â…“ cup organic pearl barley, cooked, drained, chilled | |
| 2 heads green witlof, leaves separated | |
| 1 loose cup picked French tarragon leaves | |
| 1 small handful flat-leafed parsley sprigs | |
| 50g pistachios, toasted | |
| 350g haloumi, cut into 1cm slices | |
| olive oil for dressing |
While barley is fantastic in heart-warming winter soups and stews, it is equally delicious served cold in a grain-based salad with a variety of vegetables and a delicious vinaigrette, or simply dressed with olive oil and seasoning. This salad is full of filling pearl barley, sharp green tomatoes and the squeaky cheese that we all love.
Instructions
| 1. | Use a mandolin to cut the tomatoes into slices 3-4mm thick. |
| 2. | To assemble the salad, put the barley, tomatoes, witlof, French tarragon, parsley and half the pistachios into a large bowl. |
| 3. | Season with Maldon sea salt and black pepper. |
| 4. | Heat a large non-stick saucepan over a medium heat and add a little olive oil. |
| 5. | When hot, add the haloumi and cook for 1-2 minutes until golden brown, then flip and cook the other side for another 1-2 minutes. |
| 6. | Dress the salad ingredients with olive oil, and gently toss with your hands until everything is evenly coated. |
| 7. | Start arranging the salad on a large platter, building up the salad incorporating the haloumi as you go. |
| 8. | Finally, dress the remaining pistachios with a little olive oil and sprinkle over the top. Serve immediately. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain