Halloumi and kale pesto salad

Prep 0 h : 5 m
Cook 0 h : 40 m


  • 200g barley

    50g kale leaves, trimmed

    4 tbsp fresh basil leaves

    50g walnuts

    1 clove garlic, crushed

    40g grated Parmesan

    2 tbsp lemon juice

    4 tbsp extra virgin olive oil

    Red seedless grapes, halved; and fresh basil, to serve


    1 tbsp olive oil

    250g halloumi, cut into chunks


  • Cook barley in a large saucepan of boiling salted water for 35 mins or until just tender.



    Place kale leaves, basil leaves, walnuts, garlic, Parmesan and lemon juice in a food processor; process to a chunky paste.

    Transfer to a bowl; stir in olive oil.

    Season to taste.

    Stir pesto through barley.

    To cook halloumi, heat olive oil in a large frying pan over medium heat; cook halloumi for 1 minute each side or until golden brown.

    Serve barley salad topped with fried halloumi, grapes and basil leaves.