Roast Carrot, Beef, Beetroot & Barley Salad
A nutritious salad perfect for pregnant mum’s.
1 cup (220g) pearl barley
250g baby carrots, trimmed, sliced
1 red onion, peeled, quartered
1 pack LeaderBrand Pure’n Ezy Baby Beets, quartered
200g haloumi cheese, sliced
1 cup LeaderBrand Baby Spinach
200g roast beef, sliced
2 Tbsp balsamic vinegar
2 Tbsp red wine vinegar
½ cup fresh herbs like, basil, parsley or mint, chopped
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 haloumi cheese until golden.
Arrange the beef slices, pearl barley and spinach with the mixed vegetables on a serving platter. Top with grilled haloumi.
To make dressing, combine balsamic and red wine vinegars and the chopped herbs and drizzle over the salad. Serve immediately.
Buy pre-sliced roast beef from the supermarket or deli.