Barley Salad with Curry Dressing

Clock Icon 25 minutes |
Servings: 4 |
Prep: 15 minutes |
Cook: 10 minutes

Barley Salad with Curry Dressing

Clock Icon 25 minutes
Servings: 4
Prep: 15 minutes
Cook: 10 minutes

Barley Salad with Curry Dressing

Clock Icon 25 minutes
Servings: 4
Prep: 15 minutes
Cook: 10 minutes

Ingredients

Ingredients

Pan Seared Halloumi Cheese

  • 8 oz halloumi (hallon) cheese, cut into 1/2-inch (1.25 cm) cubes (250 g)
  • 2 Tbsp canola oil (30 mL)

Curry Dressing

  • 3 Tbsp canola oil (45 mL)
  • 2 Tbsp red curry paste (30 mL)
  • 2 Tbsp fresh lime juice (30 mL)
  • 1 Tbsp mango chutney (15 mL)
  • 2 tsp honey (10 mL)
  • 1 Tbsp minced cilantro (15 mL)

Salad

  • 8 oz fresh sugar snap peas, stems removed (225 g)
  • 1/2 cup pine nuts, toasted (125 mL)
  • 1/2 cup sultana raisins (125 mL)
  • 4 cups cooked pot barley (1L)

Method

Pan Seared Halloumi Cheese

  1. In a large nonstick skillet, heat oil over medium heat. When oil is hot, add cheese and cook, without stirring, until seared and lightly browned. Using tongs or a spatula, turn cubes over and continue cooking until browned on several sides.
  2. Remove cheese from heat, blot off excess oil, and set aside to cool to room temperature.

Curry Dressing

  1. In a large bowl, add all ingredients and whisk to combine. Season with salt and pepper to taste.

Salad

  1. Blanch sugar snap peas in boiling water for 1 minute.
  2. In a large bowl, combine Salad ingredients with Halloumi cheese and Dressing. Portion onto 4 plates.