Grilled romaine with barley and halloumi

By Desiree Nielson
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  • 1/3 cup (80 milliliters) cilantro and mint, chopped
  • 1/4 cups (60 milliliters) lemon juice
  • 6 tablespoons (90 milliliters) extra-virgin olive oil
  • Salt and fresh ground pepper to taste


  • 225 grams halloumi cheese, cut into 2 centimeter slices
  • Olive oil, for frying


  • 2 heads of romaine lettuce, washed and dried
  • Olive oil, for brushing
  • Salt and fresh ground pepper
  • 2 cups (480 milliliters) cooked barley, warmed


  1. For vinaigrette, put chopped herbs in a mason jar or glass container. Add olive oil. Squeeze in lemon juice. Shake to combine.
  2. For the halloumi, slice into thick slabs. Drizzle olive oil in a grill skillet and cook until tender, turning once. This should take only a few minutes.
  3. For the romaine, remove any damaged outer layers. Trim the very end of the stem, but leave stem attached – this will hold the leaves together.
  4. Slice romaine in half lengthwise. Brush with olive oil, both sides. Season with salt and pepper.
  5. Grill in a grill skillet until it starts to char, a few minutes only. Turn to grill on both sides.
  6. To make the salad, place one half of a grilled romaine onto a plate. Top with barley and a few slabs of grilled halloumi. Drizzle vinaigrette over top.
  7. Enjoy!


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