CRISPY GARLICKY HALLOUMI, CHARRED BROCCOLI & PEARL BARLEY SALAD WITH A SPINACH & WALNUT DRESSING

Instructions

1. Air-fry the broccoli in the air fryer for 10 minutes at 200C with a little spray of olive oil until charred, alternatively grill in the oven with a little olive oil until until charred
2. Add the pesto ingredients to a food processor and pulse until well combined (if too thick, add more oil to a consistency of your liking), set aside
3. Mix 3-4 tbsp of the dressing with the cooked pearl barley and tip onto a serving plate, add the charred broccoli
4. Mix together the halloumi slices, crushed garlic and a drizzle of olive oil, air fry for 8 mins or until crisp at 200C.  Alternatively pan fry the halloumi with a little olive oil until crispy
5. Add the halloumi with all the crispy garlic on to the serving plate
6. Scatter over the cut cherry tomatoes and more of the dressing
7. Serve immediately with more dressing on the side

**Any remaining dressing can be stored in the refrigerator for up to 1 week or frozen for a rainy day!  Some of the ways to enjoy it: spread on toast, mix into pasta, in sandwiches, salads or on roast potatoes**