Grilled barley salad with kale, beets and halloumi

Name: Grilled barley salad with kale, beets and halloumi
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8
Cuisine: Québécoise
Ingredients: 2 cups (500 ml) pearl barley; 4 or 5 small yellow beets; 4 cups (1 liter) chicken broth (or vegetable broth for veggie version); 11 oz (320 g) halloumi cheese, cut into large dice; Extra virgin olive oil; 1½ cups (375 ml) finely chopped kale; ½ cup (125 ml) roasted almonds, coarsely chopped; 2 green onions, thinly sliced; 1 bunch fresh basil, finely chopped; Salt and freshly ground black pepper; 3 tbsp (45 ml) white balsamic vinegar; Juice of ½ lemon; ¼ cup (60 ml) good quality extra virgin olive oil; Salt and freshly ground black pepper

Preparation 30 min
Cooking 2 h
Servings 8
Freezing I do not suggest

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Barley salad

2 cups (500 ml) pearl barley
4 or 5 small yellow beets
4 cups (1 liter) chicken broth (or vegetable broth for veggie version)
11 oz (320 g) halloumi cheese, cut into large dice
Extra virgin olive oil
1½ cups (375 ml) finely chopped kale
½ cup (125 ml) roasted almonds, coarsely chopped
2 green onions, thinly sliced
1 bunch fresh basil, finely chopped
Salt and freshly ground black pepper

Vinaigrette

3 tbsp (45 ml) white balsamic vinegar
Juice of ½ lemon
¼ cup (60 ml) good quality extra virgin olive oil
Salt and freshly ground black pepper

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Preparation

Turn on the oven broiler. Line a large baking sheet with parchment paper.
Put the barley in a strainer and rinse thoroughly with cold water. Drain very well and transfer to the baking sheet, spreading it in a single layer.
Cook under the broiler for 5 to 6 minutes, stirring regularly, until the barley is well grilled and releases a toasted hazelnut aroma. Remove from oven and set aside.
Preheat oven to 450°F (230°C). Wash beets under cold water. Wrap individually in aluminum foil without drying them and place directly on the oven rack. Cook 45 minutes to 1 hour or until a fork penetrates easily to the center. Well cooked, not raw.
While the beets are cooking, put the grilled barley in a saucepan and pour enough chicken broth to cover by 2 inches (5 cm) of liquid. Cover, bring to a boil, then reduce to low heat. Simmer about 45 minutes or until barley is al dente. If needed, add a little broth during cooking.
Drain the barley in a strainer, rinse under cold water and drain well again. Transfer to a large salad bowl and set aside.
Unwrap the cooked beets and rinse under cold water while rubbing the skin to remove it easily. Cut into small wedges and rinse again under cold water to cool them. Add to the salad bowl.
Remove halloumi from fridge 30 minutes before cooking to bring to room temperature. Cut into large dice, pat thoroughly dry with paper towels.
In a large non-stick pan heated over medium-high heat, add the halloumi dice and drizzle with a thin stream of olive oil. Cook 2 to 3 minutes per side or until cheese is well golden on all sides. Add to the salad bowl.
Add the kale, three-quarters of the almonds, green onions and basil to the salad bowl. Mix gently.
Prepare the vinaigrette: in a small bowl, whisk the white balsamic vinegar, lemon juice and olive oil. Season with salt and pepper.
Pour the vinaigrette over the salad and mix. Adjust seasoning to taste. Serve warm, garnished with the remaining chopped almonds.