Grilled Halloumi and Cherry Salad

This recipe shows the versatility of Bing cherries by using them in a savoury dish. I like to throw them on the grill for a few minutes, which really brings out their sweetness. I then add grilled halloumi cheese (halloumi is quite meaty with a springy texture and has a high melting point, so it's perfect for throwing on the grill), cherry tomatoes, spinach, barley, and a handful of toasted sliced almonds for crunch. In place of the barley, you can use any grain you have in your pantry - try quinoa, farro, or wild rice.

1 cup pearl barley
16 oz halloumi
8 oz cherries, pitted
8 oz cherry tomatoes
¼ cup extra-virgin olive oil
sea salt
black pepper, freshly ground
1 large shallot, thinly sliced
3 oz baby spinach
2 Tbsp. Champagne vinegar
2 Tbsp. almonds, sliced, toasted

Bring a medium pot of water to a boil; add barley and cook until tender, about 25 minutes. Drain, and rinse barley under cold water to cool.

Light a grill. Toss halloumi, cherries, and cherry tomatoes with 2 Tbsp. olive oil, salt, and pepper; cook, turning as needed, until charred, 6-7 minutes for halloumi and cherries and 3 minutes for cherry tomatoes. Cut halloumi into 1½" pieces.

Soak shallot in water for 10 minutes, then drain. Toss in a large bowl with barley, halloumi, cherries, cherry tomatoes, remaining olive oil, spinach, vinegar, and almonds. Transfer to a serving platter and serve immediately.

Makes 4 servings.