Serves: 4

Ingredients:
½ cup pearl barley
1 tablespoon olive oil, plus 1 tablespoon extra
¼ butternut pumpkin, cut into 1cm dice
1 bunch of broccolini, cut into 4cm lengths
4 garlic cloves, thinly sliced
2 rosemary sprigs, leaves picked
200g haloumi, cut into four thick slices
2 cups rocket
½ red onion, thinly sliced
seeds of ½ pomegranate
¼ cup roasted almonds, roughly chopped
1 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar

Method:

  1. Bring a large saucepan of water to the boil. Cook pearl barley for 18-20 minutes or until tender. Drain and set aside.
  2. Heat one tablespoon oil in a large frying pan over medium-high heat. Cook pumpkin for 2-3 minutes or until just tender. Add broccolini and cook for a further two minutes. Add the garlic and rosemary for the last 30 seconds of cooking. Transfer to a large bowl.
  3. Return pan to medium heat. Add haloumi and cook for 2-3 minutes each side or until golden.
  4. Meanwhile, combine pumpkin mixture with pearl barley, rocket, red onion, pomegranate seeds and almonds. In a separate small bowl, whisk together honey, mustard, vinegar and remaining one tablespoon oil. Pour over salad and toss to coat.
  5. Divide salad between serving bowls and top with haloumi.