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Ingredients

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Dressing:

  • Hellmann's Honey & Mustard Salad Dressing
    Hellmann's Honey & Mustard Salad Dressing
    185 ml
    Added to cart: Hellmann's Honey & Mustard Salad Dressing
  • Robertsons Whole Black Peppercorns , cracked
    Robertsons Whole Black Peppercorns
    1 g
    Added to cart: Robertsons Whole Black Peppercorns
  • Lemonjuice and zest 50 g

Barley:

  • Pearl barley 60 g

Asparagus:

  • Asparagus, blanched and cut into small pieces 30 g

Haloumi:

  • Haloumi cheese 40 g

Salad:

  • Hellmann's Honey & Mustard Salad Dressing
    Hellmann's Honey & Mustard Salad Dressing
    15 ml
    Added to cart: Hellmann's Honey & Mustard Salad Dressing
  • Tin of chickpeasand rinsed 50 g
  • Walnuts (crushed) 8 g
  • Onions, spring, sliced 1 g

Preparation

  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.