Halloumi, clementine and barley salad

Method

1. Put the pearl barley in a large pan of salted water and bring to the boil. Cook at a rolling boil for 10 minutes, then reduce the heat, cover and simmer for about 30 minutes until tender. Drain in a fine colander, rinse with cold water and set aside to drain completely.
2. Finely grate the zest of 3 of the clementines into a small bowl, then juice them and mix the juice with the zest. Whisk in the honey, vinegar and olive oil, then season well with salt and pepper. Peel and separate the remaining 3 clementines into segments.
3. Heat a large frying pan over a medium heat and add a dash of oil. Once hot, add the clementine segments and cook for a minute on each side until lightly charred. Scoop out onto a plate, then add the halloumi to the pan (add a little more oil if needed). Cook for 2-3 minutes until golden, then flip and spoon over a little of the clementine honey dressing. Cook for another minute until golden and sticky. Transfer to the plate with the clementines, then drizzle over a little more honey.
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4. In a large bowl, toss together the cooled pearl barley, watercress, radicchio and the rest of the dressing. Divide among serving plates (or pile on one platter), then nestle in the clementine segments and halloumi. Sprinkle with the smoked almonds and pul biber, then serve while the halloumi is still warm.