The Urban Vegetarian’s host Desiree Nielsen shows us that not all salads are served cold. For this lunch recipe, she combines warm grilled romaine with nutty barley and crispy halloumi to create a tasty main dish.
Serves
Ingredients:
Vinaigrette:
1/3 cup (80 ml) cilantro and mint, finely chopped
¼ cup (60 ml) lemon juice
6 tablespoons (90 ml) extra-virgin olive oil
Salt and pepper
Halloumi:
8 ounce (225 g) halloumi cheese, cut into ¾ inch slices
Olive oil, for frying
Grilled Romaine:
2 heads of romaine lettuce, washed and dried
Olive oil, for brushing
Salt and pepper
2 cups (470 ml) cooked barley, warmed, to serve
Method:
For the Vinaigrette: In a mason jar combine the chopped herbs, olive oil, and lemon juice. Seal and shake well to blend.
Reserve for plating.
For the Halloumi: Slice the halloumi cheese into thick slabs.
Heat a grill pan over medium-high heat. Drizzle with olive oil.
Add the slabs of halloumi and cook until marks have formed, then make quarter turns and flip as needed until the cheese is evenly marked and well warmed through, softening slightly. About 4-5 minutes.
Meanwhile, prepare the Grilled Romaine: Remove any damaged outer layers. Trim the very end of the stem, but leave stem attached – this will hold the leaves together.
Slice romaine heads in half lengthwise.
Brush both sides with olive oil, and season with salt and pepper.
Grill the romaine for a few minutes, until it starts to char, then turn and repeat on the other side.
To serve, divide the warm barley, Grilled Romaine, and Halloumi onto serving plates.
Drizzle vinaigrette over top and serve immediately.
Enjoy!
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