Roast Apple, Beetroot & Halloumi Salad
| Gluten-free, Vegetarian |
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Need a new fresh Autumn salad? Try this Apple, Beetroot and Halloumi Salad – packed with a heap of nutrients to keep you energised throughout the day.
Created by @goodnessavenue
INGREDIENTS
Salad Mix
- 1/2 cup raw pearled barely*
- 2 beetroots peeled and cubed
- 1 pink lady apple cubed
- 250 g halloumi sliced
- 1 bunch parsley aprox. 2 cups chopped
- Salt and pepper* to taste
Honey Vinegar Dressing
- 1/4 cup apple cider vinegar*
- 2 tbsp olive oil*
- 1 tbsp honey*
- Salt and pepper to taste
METHOD
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1. Preheat the oven to 180°C/ 350°F.
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2. In a large saucepan of boiling salted water, cook the barley over high heat until tender, about 25 minutes. Drain the barley and rinse under cold water to cool thoroughly. Drain again, shaking out the excess water
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3. Place the beetroots onto the baking sheet and toss in 1 teaspoon olive oil, salt, and pepper. Spread in a single layer and roast in the oven for 30-35 minutes, until lightly browned and fork tender. Toss the apples in ½ teaspoon olive oil, salt, and pepper. Spread in a single layer and roast in the oven for the final 12-15 minutes.
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4. Whisk all the dressing ingredients together in a small bowl or shake together in a jar with a lid. Set aside.
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5. Cut the halloumi cheese into 1/4-inch thick slices. Heat a non-stick frying pan over a medium/high heat and add the halloumi slices directly to the pan (no oil required). Cook for a few minutes on each side until speckled golden.
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6. Toss the cooked barley, chopped parsley, pecans, roasted apples and beetroot in a large serving bowl with the dressing. Top with the cooked halloumi and serve!
Let us know what you think by sharing your creations with #nakedfoods and @nakedfoods, or leave a comment below – and don’t forget to check out @goodnessavenue for more great recipes.
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