Haloumi Salad with Roasted Beetroot & Carrot
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  1. 1/2 cup pearl barley, rinsed well
  2. 3 cups water
  3. 2 carrots cut into cubes
  4. 1 large beetroot, cubed
  5. 3 Tbsp macadamia nut oil
  6. 4 Tbsp Greek yoghurt
  7. basil leaves
  8. 1 block haloumi, cut into 8 slices
  9. 1-2 teas za'atar spice
  10. 2 cups rocket, washed
  11. sesame seeds to garnish
  1. Pre-heat oven to 180C (fan-forced)
  2. Cook pearl barley in rice cooker with the water, for about 40-45 mins or until water absorbed, but barley not sticking.
  3. Place carrot & beetroot in baking tray with a touch of oil. Season lightly with salt & pepper. Bake for about 45 mins or until golden. Stir during cooking time.
  4. Combine yoghurt with chopped basil and touch of olive oil. Season lightly.
  5. Pat dry haloumi and toss in bowl with remaining oil and spice.
  6. Heat frying pan and cook for 1-2 mins on each side or until golden.
  7. Combine the barley, baked veg and rocket in a bowl with remaining oil and toss.
  8. To serve, divide salad between plates and top with haloumi.
  9. Garnish with yoghurt dressing and a pinch of sesame seeds.
Merridy Casson https://merridycasson.com/