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Grilled romaine with barley and halloumi
Romaine salad with Dijon vinaigrette
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
For vinaigrette, put chopped herbs in a mason jar or glass container. Add olive oil. Squeeze in lemon juice. Shake to combine.
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.
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.
Slice romaine in half lengthwise. Brush with olive oil, both sides. Season with salt and pepper.
Grill in a grill skillet until it starts to char, a few minutes only. Turn to grill on both sides.
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.
Quick and easy
The Urban Vegetarian
Fridays at 8:30 am ET on Gusto
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