Roast Carrot, Beef, Beetroot & Barley Salad

A nutritious salad perfect for pregnant mum’s. 

Serves 4

Ingredients:

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

Dressing:

2 Tbsp balsamic vinegar

2 Tbsp red wine vinegar

½ cup fresh herbs like, basil, parsley or mint, chopped

Directions:

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.

Tip:

Buy pre-sliced roast beef from the supermarket or deli.