Search the Loop
MORE TO EXPLORE
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 CTV Life Channel
Grilled halloumi salad with lemon parsley dressing
BY Lisa Ahier
Romaine salad with creamy avocado dressing
BY Lynn Crawford
Grilled romaine salad with creamy blue cheese dressing
BY Christine Cushing
Grilled Caesar salad
BY Mary Berg
Outrageous surf and turf salad bar
BY Jason Skrobar
BY Paula Navarette
Back to top
All rights reserved
Bell Media Lifestyle Specialty