300-400g Spanish green tomatoes (I used Curious Croppers)
⅓ cup organic pearl barley, cooked, drained, chilled
2 heads green witlof, leaves separated
1 loose cup picked French tarragon leaves
1 small handful flat-leafed parsley sprigs
50g pistachios, toasted
350g haloumi, cut into 1cm slices
olive oil for dressing

While barley is fantastic in heart-warming winter soups and stews, it is equally delicious served cold in a grain-based salad with a variety of vegetables and a delicious vinaigrette, or simply dressed with olive oil and seasoning. This salad is full of filling pearl barley, sharp green tomatoes and the squeaky cheese that we all love.

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1.Use a mandolin to cut the tomatoes into slices 3-4mm thick.
2.To assemble the salad, put the barley, tomatoes, witlof, French tarragon, parsley and half the pistachios into a large bowl.
3.Season with Maldon sea salt and black pepper.
4.Heat a large non-stick saucepan over a medium heat and add a little olive oil.
5.When hot, add the haloumi and cook for 1-2 minutes until golden brown, then flip and cook the other side for another 1-2 minutes.
6.Dress the salad ingredients with olive oil, and gently toss with your hands until everything is evenly coated.
7.Start arranging the salad on a large platter, building up the salad incorporating the haloumi as you go.
8. Finally, dress the remaining pistachios with a little olive oil and sprinkle over the top. Serve immediately.

Recipes & food styling Marc Weir / Photography Amber-Jayne Bain