Go Back
+ servings
Print Recipe
5 from 1 vote

Peach and Barley Salad with Halloumi

Peach and Barley Salad with Halloumi cheese is a bright, refreshing salad featuring fresh herbs and juicy peaches in a tangy vinaigrette.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: salads
Cuisine: Mediterranean
Servings: 8
Author: Kevin


  • 1 1/2 cups pearled barley
  • 3 3/4 cup water
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • 8 oz halloumi cheese
  • 1 cup flat leaf parsley chopped
  • 4 peaches cubed (or nectarines)
  • 1 cup pomegranate arils seeds



  • Bring water and teaspoon of salt to the boil, add barley. Turn heat to low and simmer for 30 minutes, covered.
  • Cut the halloumi cheese into 6 strips. Pat dry with paper towel. In a skillet over medium heat add the oil and heat, then add the halloumi in a single layer. Cook until golden brown on both sides, about 2 minutes per side. Remove from pan and cut into 6 pieces per strip. Set aside on paper towel lined plate.
  • In a bowl mix together half of the shallots, mustard, lemon juice only, honey, salt and black pepper. Whisk to emulsify or use an immersion blender. Set aside.
  • Drain barley and transfer to large bowl. Add the halloumi cheese, parsley, remaining shallots, lemon zest, peaches. Pour salad dressing over and toss to mix well. Serve warm topped with pomegranate or chill for an hour if desired.


Calories: 315kcal | Carbohydrates: 39g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 644mg | Potassium: 271mg | Fiber: 7g | Sugar: 12g | Vitamin A: 713IU | Vitamin C: 24mg | Calcium: 258mg | Iron: 2mg