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Grilled Romaine with Barley and Halloumi



  1. For vinaigrette, put chopped herbs in a mason jar or glass container. Add olive oil. Squeeze in lemon juice. Shake to combine.
  2. For the halloumi, slice into thick slabs. Drizzle olive oil in a grill skillet and cook until tender, turning once. This should take only a few minutes.
  3. For the romaine, remove any damaged outer layers. Trim the very end of the stem, but leave stem attached – this will hold the leaves together.
  4. Slice romaine in half lengthwise. Brush with olive oil, both sides. Season with salt and pepper.
  5. Grill in a grill skillet until it starts to char, a few minutes only. Turn to grill on both sides.
  6. To make the salad, place one half of a grilled romaine onto a plate. Top with barley and a few slabs of grilled halloumi. Drizzle vinaigrette over top.