Roast Carrot, Beef, Beetroot & Barley Salad

A nutritious salad perfect for pregnant mum’s. 

Serves 4


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.

What was your baby's birth like? We're looking for new mums who'd like to share their birth stories. If you'd like to send your birth story for consideration to be published on our website, please email it to Stories need to be 600-800 words max. It's okay to use first names, but please don't identify midwives or hospitals/birthing centres - we really want to know about YOU and your experience!