Recipe for a delicious Goodness Salad – barley, beetroot and golden halloumi served with kale chips
1 lemon – zest & juice
1 1/2 cups barley
200g kale – rinse & dry torn leaves
200g halloumi – slice (½ cm)
200g cherry tomatoes – cut into quarters
4 spring onions – slice thinly at an angle
2 beetroots – peel & grate coarsely
1 sachet honey
10g fresh mint – tear leaves
1/2 tbsp poppy seeds
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
paper towels (from your pantry)
Preparation: Preheat the oven to 160°. Boil the kettle. For speed, start cooking the barley before preparing the ingredients as indicated above.
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.
Lemon: Using the fine side of the box grater, grate the peel to create zest. Cut in half and juice.
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.
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.
Barley salad: Mix the barley with the cherry tomatoes, spring onions and beetroot.
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.
Serve the salad topped with the halloumi, fresh mint leaves and poppy seeds. Serve the kale chips on the side.
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