Halloumi and kale pesto salad
50g kale leaves, trimmed
4 tbsp fresh basil leaves
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.