LeaderBrand Beetroot pearl barley and halloumi salad

Roast Carrot, Beef, Beetroot and Barley

Serves 4.


Preheat oven to 180°C.

Boil pearl barley in four cups of water for 20-25 minutes, covered, until tender. Drain, then rinse.

Toss together carrot and red onion in a small baking dish. Spray with oil and bake for 20-25 minutes until tender. Take out of oven and toss beetroot through.

Preheat a grill plate or frying pan. Chargrill halloumi cheese until golden.

Arrange the beef slices, barley and spinach with the mixed vegetables on a serving platter. Top with grilled halloumi.

Serve drizzled with combined vinegars and herbs.


Tip: Buy pre-sliced beef from the supermarket or deli


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