Warm Barley Salad with Roasted Cauliflower and Seared Halloumi

Instructions

1. 1

   Cook the barley

   Rinse the barley. Bring 500 ml water and 2 g salt to a boil in a saucepan, add the barley, and simmer for 30–35 minutes, until tender but still slightly firm. Drain.

   
2. 2

   Roast the cauliflower

   Preheat the oven to 220 °C. Toss the cauliflower with 8 ml olive oil, the remaining 1 g salt, and the black pepper. Spread it in a single layer on a baking tray and roast for 22–25 minutes, turning the florets halfway through. They should have browned edges and a tender centre.

   
3. 3

   Make the dressing and toast the seeds

   In a bowl, mix the lemon juice, Dijon mustard, chopped parsley, and remaining 4 ml olive oil. Toast the pumpkin seeds in a dry pan over medium heat for 2–3 minutes, shaking the pan frequently. Remove them from the heat when they become fragrant and start to pop gently.

   
4. 4

   Sear the halloumi and slice the apple

   Cut the halloumi into slices about 1 cm thick. Cook them in a dry pan over medium-high heat for 2–3 minutes on each side, until golden brown. Quarter the apple, remove the core, and cut it into thin slices.

   
5. 5

   Toss and serve

   Toss the warm barley with the dressing and apple, then gently fold in the roasted cauliflower. Divide between two plates, top with the halloumi, and sprinkle with the toasted pumpkin seeds. Serve warm so the halloumi stays crisp and the barley juicy.