Herby Pearl Barley Salad with Cherries, Cucumber and Halloumi
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
A fresh summer pearl barley salad recipe, filled with the sweet flavour of Jerte Picota Cherries a tonne of herbs, then topped with salty halloumi and a homemade sweet cherry balsamic glaze.
  • 150g pearl barley
  • 160g Jerte Picota Cherries, halved and stone removed
  • 1 cucumber, seeded and diced
  • 6 radishes, thinly sliced
  • 4 spring onions, thinly sliced
  • handful pistachios, toasted and roughly chopped
  • Large handful mint and parsley + dill if you like finely chopped
  • 1 tbsp extra-virgin olive oil
  • ½ lemon, juice and zest
  • ½ teaspoon sea salt (I like smoked salt in this recipe)
  • ¼ teaspoon allspice
  • pinch black pepper
To serve
  • 6 slices of halloumi
Cherry balsamic glaze
  • 120mls balsamic vinegar
  • 50g cherries, stoned
  1. First cook your grains, put the barley in a medium saucepan and cover with water and a pinch of salt. Bring to the boil, and turn to a simmer, cook for 25 minutes, or until the barley is cooked through but still retains some chew. Drain and rinse well under cold water, drain again and spread out on a baking tray to cool and dry off.
  2. Meanwhile make your glaze. In a food processor or blender, bltiz together the cherries and vinegar until well combined. Put in a heavy bottomed saucepan over a medium heat and bring to a bubble. Cook for around 10 minutes, or until the vinegar has reduced to 2 tablespoons. Don't allow to overcook as it will caramelize and go hard. Keep an eye on it! Transfer to a ramekin to cool and wash your saucepan immediately.
  3. Put he cooled pearl barley in a large mixing bowl and pile in the chopped cherries, cucumber, radish and herbs. Pour in the olive oil, lemon juice and zest. Add allspice, salt and pepper, mix well and taste and adjust seasoning or oil/lemon if needed. Pile onto a serving plate and top with the pistachios.
  4. Using a cast-iron griddle pan cook the halloumi for 2-3 minutes on each side until ready. Serve with the salad and drizzle over the cherry glaze.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/cherry-herb-pearl-barley-salad/