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  • Pearl barley 60 g


  • Asparagus, blanched and cut into small pieces 30 g


  • Haloumi cheese 40 g


  1. Dressing:

    • Combine all the ingredients together and set aside.
  2. Barley:

    • Cook the pearl barley as directed on the packet.
  3. Asparagus:

    • Blanch the asparagus in boiling water for 1 minute, then transfer into ice cold water to refresh.
  4. Haloumi:

    • Brush the grill (or grill pan) with oil and heat to medium-high heat.
    • Grill the halloumi cheese until golden brown on both sides, about 2-4 minutes per side, let cool and dice.
  5. Salad:

    • In the same pan, grill the asparagus so that you have colour on asparagus
    • Mix the ingredients together and add the dressing to coat.
    • Pour out onto service plate, chill and serve.