For 2p, clean 600 grams of Brussels sprouts. Keep the outer leaves seperate. Put the sprouts on a tray on baking paper. Mix with a drizzle of olive oil, 2 table spoons of sunflower seeds, 4 chopped garlic cloves, 1 table spoon of dried savory, pepper and salt. Bake at 180° for 40 mins. Stir now and again. Boil 120 grams of barley in salty water and 1 bay leaf until al dente. Blanch the outer leaves of the sprouts. Slice 2 red onions thinly and mix with the juice of ½ lemon (it’s amazing to taste the difference after the effect of lemon juice/vinegar). During the last 15 mins of oven time, add 200 grams of halloumi cubes.
Make mayonnaise with 1 fresh egg, juice and zeste of 1 lemon, 150-200 ml of sunflower oil, 1 table spoon of Dijon mustard, pepper and salt (all ingredients at room temperature). This amount is much more than you need. Store in the fridge and don’t forget to use it in the following 2 max 3 weeks.
Serve the salad warm,luke warm or even at room temperature.
