Hearty halloumi salad | The Vegan Society
If you ask us, salads should have big, punchy flavours and a robust, satisfying bite; they should please your palate and your stomach in equal measure. This salad does both of those things perfectly....
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Cooking tools:
- Griddle
- Pitcher
- Saucepan
- Baking sheet
- Parchment paper
- Airtight container
- Chef's knife
- Cutting board
- Oven
- Stove
- Spoon
- Measuring spoon
- Plate
- Serving platter
- Refrigerator
- Kettle
Ingredients
- 1 x 325g block firm tofu
- 3 lemons
- 3 tbsp olive oil
- 3 tbsp nooch (nutritional yeast)
- 2 tsp dried mint
- ½ tsp garlic powder
- pinch of sea salt
- 2 red onions
- drizzle of olive oil
- 2 vegetable stock pots using 600ml boiling water
- 2 red peppers
- 250g cherry tomatoes
- 200g pearl barley
- handful of fresh mint leaves, 1 bag of mixed leaves
- (about 150g) 1 lemon
- sea salt
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