Prep Time 10 minutes
Total Time 10 minutes
Yield 6 servings

Ingredients

  • 3/4 cups Pot Barley or pearl barley
  • 3 cups Watermelon diced
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Fresh Basil chopped
  • Pinch salt
  • 2 cups Baby Arugula
  • 1 pkg Halloumi Cheese sliced crosswise into 6 pieces
  • 1/4 cup Oil Cured Black Olives or Kalamata olives, slivered

Instructions

  • Bring barley to boil in a pot of water and boil for about 25 minutes or until tender and slightly chewy. Drain well and rinse under cold water.
  • In a large bowl, toss together cooked barley, watermelon, 2 tbsp (30 mL) of the oil, basil and salt.
  • Spread arugula over a platter and top with watermelon mixture; set aside.
  • Brush halloumi with remaining oil and grill over medium heat until marked. Remove from heat and place over top of salad. Sprinkle olives over top to serve.
Nutrition Facts
Watermelon and Grilled Halloumi Barley Salad
Per
 
160 g
Calories
310
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
8
g
50
%
Carbohydrates
 
26
g
9
%
Fibre
 
5
g
21
%
Sugars
 
6
g
7
%
Protein
 
13
g
26
%
Cholesterol
 
25
mg
8
%
Sodium
 
620
mg
27
%
Vitamin A
 
1250
IU
25
%
Vitamin C
 
6.6
mg
8
%
Calcium
 
350
mg
35
%
Iron
 
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

To reduce salt: substitute halloumi for lower sodium cheese like goat cheese.
 
Recipe developed by Emily Richards

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