Boil carrots in a pot of salted water for 5 minutes then drain. In a medium saucepan, add olive oil, shallots, thyme, black barley and sauté over medium heat until the shallots are soft. Add vegetable stock and bring liquid to a boil. Reduce heat and simmer uncovered until liquid is absorbed and barley is tender, about 40–45 minutes. Remove barley from pan and place on a baking sheet to cool.
In a blender add vinegar, egg yolk, mustard, honey, salt, pepper and blend on medium speed. Add 1 cup of vegetable oil and blend on medium speed until a creamy dressing results. Add water as needed to achieve desired consistency.
Add 1/4 cup of vegetable oil to a large frying pan over medium heat. Fry the halloumi cheese and carrots until golden brown. Remove and set aside on paper towels to drain. Wipe the pan clean and add the remainder of the vegetable oil. Fry the eggs sunny side up. In a large bowl, place kale, barley, carrots, halloumi cheese and liberally dress with the vinaigrette. Mix thoroughly and place into 6 small bowls. Top each with a fried egg and serve.
Goes perfectly with Guinness® Blonde