Barley, kale and strawberry salad with haloumi

Add texture and extra nutrition to your salad with a big scoop of pearl barley. Toss through kale, strawberries and pistachios and top with grilled haloumi for a healthy salad that will keep you satisfied.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Barley, kale and strawberry salad with haloumi
  • 1 1/2 cup pearl barley
  • 4 cup water
  • 1 bunch kale, leaves stripped, shredded
  • 400 gram can chickpeas, rinsed, drained
  • 250 gram punnet strawberries, sliced
  • 1/2 bunch mint, leaves picked
  • 1/2 cup pistachios, toasted
  • 1 small red onion, finely diced
  • 200 gram haloumi, sliced
  • 1/4 cup olive oil
  • 2 tablespoon honey
  • 2 tablespoon lemon juice
  • 2 teaspoon dijon mustard
  • 2 teaspoon finely grated lemon zest
  • 1 clove garlic, crushed


Barley, kale and strawberry salad with haloumi
  • 1
    Rinse barley in cold running water. Transfer to a medium saucepan and cover with water. Bring to boil on high. Reduce heat to medium. Simmer for 25-30 minutes until tender. Drain.
  • 2
    Transfer barley to a large bowl. While barley is still hot, add kale. Toss to combine and set aside to cool. Kale will wilt slightly.
  • 3
    When cold, add chickpeas, strawberries, mint, pistachios and onion.
  • 4
    Meanwhile, preheat a barbecue or chargrill plate on high. Cook haloumi for 1 minute each side until grill marks appear. Set aside.
  • 5
    To make dressing; in a jug, whisk all ingredients together until combined.
  • 6
    Pour dressing over salad, tossing well. Serve topped with haloumi.

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