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A delicious grain-based salad like featuring barley, kale and halloumi.

there is a bowl of food with a fried egg on top

Kale leaves are mixed with tasty vegetables and halloumi cheese and topped with a creamy dressing.

Featured Beer:
Guinness Baltimore Blonde
Kale, Black Barley & Halloumi Salad Guinness
Difficulty
Difficulty
Medium
Prep Time
Prep Time
45 mins
Serves
Serves
6
Cooking Time
Cooking Time
N/A

Ingredients

3 Bunches green kale, rinsed and shredded

400 g Black barley, rinsed

2 Shallots, diced

3 tbsp Olive oil

3 Sprigs of fresh thyme

1890 ml Vegetable stock

Coarse salt

350 g Halloumi cheese

450 g Baby carrots, preferably tricolour

6 Eggs

1 Egg yolk

60 g Dijon mustard

115 ml Malt vinegar

85 g Honey

470 ml Vegetable oil

1 tsp Black pepper

1 tsp Coarse salt

Method

Boil carrots in a pot of salted water for 5 minutes then drain.

In a medium saucepan, add olive oil, shallots, thyme, black barley and sauté over medium heat until the shallots are soft.

Add vegetable stock and bring liquid to a boil.

Reduce heat and simmer uncovered until liquid is absorbed and barley is tender, about 40–45 minutes.

Remove barley from pan and place on a baking sheet to cool.

In a blender add vinegar, egg yolk, mustard, honey, salt, pepper and blend on medium speed.

Add 235ml of vegetable oil and blend on medium speed until a creamy dressing results.

Add water as needed to achieve desired consistency.

Add 117ml of vegetable oil to a large frying pan over medium heat.

Fry the halloumi cheese and carrots until golden brown.

Remove and set aside on paper towels to drain.

Wipe the pan clean and add the remainder of the vegetable oil.

Fry the eggs sunny side up.

In a large bowl, place kale, barley, carrots, halloumi cheese and liberally dress with the vinaigrette.

Mix thoroughly and place into 6 small bowls.

Top each with a fried egg and serve.

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