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Barley, courgette and mint salad with barbecued halloumi recipe

Barley, courgette and mint salad with barbecued halloumi recipe

16 ratings

A perfect flavour combination, this wholesome salad of barley, courgette and grilled halloumi has a minty kick and makes a delicious lunch or barbecue side. See method

  • Serves 6
  • 28 mins to prepare and 2 mins to cook
  • 283 calories / serving
  • Healthy
  • Vegetarian


  • 175g quick-cook barley
  • 1 tbsp olive oil
  • 2 shallots, finely sliced
  • 1 lemon, zested
  • 325g pack baby plum tomatoes, halved lengthways
  • 1 courgette, grated
  • 2 tbsp finely chopped fresh mint, plus extra leaves to garnish
  • 225g pack reduced-fat halloumi, sliced

For the dressing

  • 3 tbsp olive oil
  • 1 lemon, juiced

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    6g 29%
  • Sugars

    3g 3%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 24g Protein 12.6g Fibre 4.4g


  1. Cook the barley in a pan of boiling water following the packet instructions. Drain well and set aside to cool a little.
  2. Meanwhile, make the dressing. Put the oil and lemon juice in a small jar with a little seasoning; shake well.
  3. Tip the barley into a serving bowl and stir through the olive oil. Add the shallots, lemon zest, tomatoes, courgette and mint; season well. Pour the dressing over and toss to combine.
  4. Barbecue the halloumi for 1-2 mins on each side, until char marks appear.
  5. Arrange the halloumi over the salad and garnish with the extra mint leaves.

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