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.