Halloumi Salad

Delicious seasonal vegetables salad.

Halloumi Salad

You will need:

3 turnips, peeled
1 carrot, peeled
1 fennel bulb
1 tbsp rapeseed oil (i used Borderfields Cold Pressed Rapeseed Oil)
120g reduced fat halloumi cheese
60g pear barley, soaked overnight
dill, chopped
salt and pepper

Heat oven to 200C. Cut turnips, carrot and fennel into small peaces. Tip all the veg into a baking tray, add 1 tbsp raspeseed oil and seasoning, mix and roast for 20 mins.
In a saucepan put the soaked barley and cover with 150ml of cold water, bring it to boil, reduce the heat to simmer about 20 minutes. When barley is cooked strain well.
Slice halloumi into thick slices, add to non sticky frying pan and fry each side till browned.
Stir all the roast veg, barley and halloumi, add dill, salt, pepper and your salad is ready!

Serves: 2


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