Method

Step 1

Barley: Boil the kettle. Place large pot on a medium-high heat, add the barley and pour in the boiling water (enough to cover by 5cm – DO NOT ADD SALT). Lower the heat and simmer (gently boil) for 30-35 minutes until cooked, but with a slight bite. Drain, rinse with cold water and set aside.

Step 2

Preparation: Prepare all ingredients as indicated above.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut in half and juice. Set aside.

Step 4

Dressing: Mix together the garlic, mustard powder, lemon juice and olive oil (see quantity above for the dressing) and season with salt and pepper.

Step 5

Sweetcorn kernels: Place a large pan on medium-high heat and add a knob of butter. When the butter has melted add the sweetcorn kernels and cook with a little salt until slightly golden and cooked – 3 minutes. Remove from the pan and set aside.

Step 6

Halloumi: Wipe the pan you used for the kernels with paper towels and place on medium-high heat. Add a good drizzle of olive oil to the pan. When hot, add the halloumi slices and pan fry for 2 minutes a side until golden. Remove from the pan, place on paper towels and set aside.

Step 7

Swiss chard salad: Using a sharp knife, remove the stalks form the Swiss chard and slice into very thin strips (2mm). Place in a bowl and mix with the coriander, spring onions, lemon zest and sweetcorn kernels. Add the barley and the dressing and mix through. Season with salt and pepper to taste.

Step 8

Serve the Swiss chard salad topped with the halloumi slices and sprinkle over the chilli (optional).