Recipe

Goodness Salad

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Barley and beet salad with a honey lemon dressing, topped with golden halloumi and served with kale chips.

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serves 2

½
80g
100g
100g
100g
2
1
25ml
5g
2.5ml

serves 4

1
160g
200g
200g
200g
4
2
50ml
10g
5ml

ingredients

lemon – zest & juice
barley
kale – rinse & dry torn leaves
halloumi – slice (½ cm)
cherry tomatoes – cut into quarters
spring onions – slice thinly at an angle
beetroots – peel & grate coarsely
honey
fresh mint – tear leaves
poppy seeds
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
paper towels (from your pantry)

Ingredients to serve 2

½ x lemon – zest & juice
80g x barley
100g x kale – rinse & dry torn leaves
100g x halloumi – slice (½ cm)
100g x cherry tomatoes – cut into quarters
2 x spring onions – slice thinly at an angle
1 x beetroots – peel & grate coarsely
25ml x honey
5g x fresh mint – tear leaves
2.5ml x poppy seeds
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
paper towels (from your pantry)

Ingredients to serve 4

1 x lemon – zest & juice
160g x barley
200g x kale – rinse & dry torn leaves
200g x halloumi – slice (½ cm)
200g x cherry tomatoes – cut into quarters
4 x spring onions – slice thinly at an angle
2 x beetroots – peel & grate coarsely
50ml x honey
10g x fresh mint – tear leaves
5ml x poppy seeds
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
paper towels (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 160°. Boil the kettle. For speed, start cooking the barley before preparing the ingredients as indicated above.

Step 2

Barley: Place a pot on medium-high heat, add the barley and pour in boiling water (enough to cover by 5cm, no salt). Bring to the boil and cook for 25-30 minutes until cooked, but with a slight bite. Drain and rinse in cold water.

Step 3

Lemon: Using the fine side of the box grater, grate the peel to create zest. Cut in half and juice.

Step 4

Kale chips: Place on a tin foil lined baking tray and drizzle with olive oil (just enough to coat). Season with salt and pepper and toss to coat. Spread in a single layer, not overcrowding the tray, and bake for 13-15 minutes until crisp. Every 5 minutes or so shake the tray. When done (you want them to be dried and crispy but not browned), remove and set aside.

Step 5

Halloumi: Place a non-stick pan on medium-high heat. When hot, add the halloumi slices (no overlapping) and fry for 2-3 minutes a side until golden brown. Remove onto paper towels.

Step 6

Barley salad: Mix the barley with the cherry tomatoes, spring onions and beetroot.

Step 7

Honey lemon dressing: Mix together the honey, lemon zest and lemon juice and slowly whisk in olive oil (3 tbsp for 4; 1½ tbsp for 2). Season with salt and pepper to taste. Add to the barley salad and mix through.