Great Tastes of Manitoba

Barley Salad with Curry Dressing

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

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)

Directions

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.

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