First, bring a large pan of water to the boil
and cook the barley for 16-18 minutes or until tender. Refresh under cold
water, drain and set aside.
Meanwhile, stir the vinegar, sugar and salt in
a large serving bowl. Stir in the onion and watermelon and allow to quickly
Heat 2 tablespoon of the oil from the
sun-dried tomato jar in a medium pan on high heat. Crumble in bite-sized chunks
of the halloumi (discarding any liquid from the packet) and fry for 3-4 minutes
until golden. Set aside. Roughly chop the sun-dried tomatoes and
radishes, and roughly pick the herbs.
To assemble, add all the prepared ingredients
to the bowl of pickled watermelon. Toss to coat all the ingredients in the
pickling juices and halloumi oil then scatter with dukkah if using.
You can use any mix of seeds, nuts and spices
from your cupboard to make a lovely dukkah. In the video, I toasted 1
tablespoon each of sesame seeds, sunflower seeds and fennel seeds in a medium
pan until golden then removed from the heat and added ½ teaspoon each of
turmeric, paprika, cumin and chilli flakes.
Have a play with what you already have to
hand! Any spare can be stored in a jar and saved for sprinkling over scrambled
eggs, shakshuka, flatbreads and hummus.
Images by Murray Orr