INGREDIENTS

• 1 pkg (250 g) GEOVITA Barley, Spelt & Lentil Blend
• 1 1/2 cups (375 mL) sodium-reduced vegetable broth
• 1 can (398 mL) chickpeas, drained and rinsed
• 1 cup (250 mL) each chopped cucumber and halved grape tomatoes
• 1/2 cup (125 mL) sliced red onion
• 1/3 cup (75 mL) chopped, pitted kalamata olives
• 1 pkg (250 g) halloumi cheese, rinsed well and blotted dry

Red Wine Vinaigrette

• 1/3 cup (75 mL) red wine vinegar
• 1 tbsp (15 mL) each Dijon mustard and honey
• 1 large clove garlic, minced
• 1 tsp (5 mL) dried oregano leaves
• 1/2 tsp (2 mL) each salt and pepper
• 1/2 cup (125 mL) extra virgin olive oil

DIRECTIONS

1. Bring broth to a boil in a medium saucepan set over high heat. Add Geovita blend, reduce heat to low and stir. Cook, covered, for 10 minutes or until broth is absorbed.
2. Spread grains out in a large shallow bowl; cool to room temperature. Toss in chickpeas, cucumber, tomatoes, red onion and olives. Slice halloumi into 4 equal pieces.
3. Meanwhile, whisk red wine vinegar with mustard, honey, garlic, oregano, salt and pepper; whisk in olive oil until combined.
4. Coat cheese with 2 tbsp (30 mL) vinaigrette; toss grain blend mixture with remaining vinaigrette (or to taste).
5. Grill halloumi on a well-greased barbecue, grill pan or panini press preheated to medium for 3 to 4 minutes per side or until well-marked and oozy. Serve promptly alongside or over grain salad mix.

Tips

• For a Vegan option, replace halloumi with 1 package (350 g) extra firm tofu and use maple syrup instead of honey.
• For an even speedier dish, replace halloumi with 1 cup (250 mL) cubed feta cheese and toss into grains with remaining ingredients. Reserve any extra vinaigrette for another use.