Grilled barley salad with kale, beets and halloumi

🌾 Oven-grilled barley (broil), my signature trick

This is what transforms this salad into something special. Before cooking the barley in broth, spread it on a parchment-lined sheet pan and broil it for 5 to 6 minutes under the oven broiler, stirring regularly. This dry step releases toasted hazelnut flavors that regular boiled barley NEVER has. It’s the idea I tasted at a restaurant and absolutely had to recreate.

💧 Rinse the barley BEFORE grilling it

Rinse the barley in cold water first to remove surface starch, then drain it WELL (spin in a fine strainer, press with a spoon to extract excess water). If the barley is still wet on the sheet pan, it steams instead of grilling. You want it as dry as possible before putting it under the broil.

🟡 YELLOW beets, never red (unless you have no choice)

Yellow beets have 2 major advantages over red ones: they have a slightly sweeter and lighter profile, and they DON’T stain the rest of the salad bright pink like red ones would. Visually, it’s clearly superior. If you only have red ones on hand, go for it, but know that your salad will turn bright pink.

🍵 Chicken broth > water, always

Cooking barley in chicken broth (or vegetable for veggie) instead of water adds layers of umami to the base. It’s subtle but makes all the difference in the final result. Invest in a good broth. It’s the detail that elevates the recipe.

🧀 Halloumi at room temperature, well patted

Take the halloumi out of the fridge 30 minutes before cooking to bring to room temperature. Cold it comes out rubbery, room temp it browns perfectly. Cut into LARGE dice and pat each piece thoroughly with paper towels before putting in the pan. Wet halloumi = no golden crust.

⏱️ Multitask to save time

While the beets are cooking in the oven (45 min, 1h), you can cook the barley in the broth in parallel (45 min). You can also grill the halloumi while they’re cooling. The recipe takes 2 hours total but by multitasking, you can make it actively for only 30 min.

🥬 Don’t replace the kale

You can replace kale with baby spinach or arugula, but the texture won’t be the same. Kale brings a robust chew that stands up to the vinaigrette and warm ingredients. If you substitute, add the leaves just before serving so they don’t become limp.

❌ Mistake #1: overcooked barley that becomes mushy

Watch the barley cooking in the broth. Al dente, no more. Overcooked, barley becomes mushy and loses all its structure. Taste around 40 minutes and stop as soon as the grain is tender but retains slight resistance to the tooth.

🥕 Beets well cooked to the center

Raw beets in the center is the other classic mistake. Poke with a fork to the center of the bulb to check. If it goes through easily, it’s cooked. Otherwise, extend by 10-15 minutes. Small beets cook in 45 min, large ones can take 1h15.

🥗 Prepare ahead for entertaining

You can prepare each component separately 2-3 days in advance (cooked barley, roasted beets, grilled halloumi, vinaigrette) and keep in airtight containers in the fridge. When serving, gently reheat the barley and halloumi in the pan, assemble everything and dress with vinaigrette. Ideal recipe for entertaining without locking yourself in the kitchen.

✅ What to serve with my grilled barley salad with kale, beets and halloumi?

This salad shines as a legendary lunch (add a protein for a complete bowl) or as a side for summer grilling. Serve it with my Dark beer marinated beef flank steak for an elegant BBQ combo, with my brochettes de poulet à la sauce bang bang sur le BBQ for a Saturday night with friends, with my Grilled citrus salmon on the BBQ to push the healthy side, or with my Grilled lamb chops with Blanche de Chambly beer and fresh herbs for a complete Mediterranean meal.