Mediterranean Haloumi Salad with Smoked Almonds and Tamarillo

Mediterranean Haloumi Salad with Smoked Almonds and Tamarillo

Ready in 35 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 27, 2019.



  • 150g green beans
  • 1 pack pearl barley


  • 1 pack haloumi cheese
  • ¼ red onion
  • Zest and juice of ½ lemon


  • 1 pack cherry tomatoes
  • 1 radish
  • 1 pack smoked roasted almonds
  • 1 pack tamarillo vinaigrette

To Serve

  • 2 Tbsp tamarillo relish
  • 1 bunch basil


  1. Cook barley Preheat oven to 230°C. Bring a pot of salted water to the boil. Cut beans in half. Cook barley in pot of boiling water for about 18 minutes. Add beans and cook a further 2 minutes until bright green and barley is tender. Drain well.
  2. Prep haloumi Pat haloumi dry and dice 2cm. Cut onion into wedges. Toss haloumi and onion in a bowl with lemon zest and juice and a drizzle of oil. Season with pepper and place on a lined oven tray
  3. Cook haloumi Roast haloumi and onion for about 12 minutes, until golden.
  4. Prep salad Halve cherry tomatoes and thinly slice radish. Once barley and beans have cooked, toss together with remaining salad ingredients in a salad bowl and season to taste.

Nutritional Information

Energy 2772 kj
663 kcal
Protein 27.5g
Carbohydrate 48.2g
Fat 37.5g