Hal­loumi yummy ad­di­tion

ROAST CAR­ROT, BEEF, BEET­ROOT and BAR­LEY

Hamilton Metro News - - Food -

INGREDIENTS

1 cup (220g) pearl bar­ley

250g baby car­rots, trimmed, sliced 1 red onion, peeled, quar­tered

1 packet Leader Brand Pure’n Ezy Beet­root, quar­tered

200g hal­loumi cheese, sliced

1 cup Leader Brand Baby Spinach

200g roast beef, slices

2 Tbsp bal­samic vine­gar

2 Tbsp red wine vine­gar

1⁄ cup fresh herbs like, basil,

2 pars­ley or mint

METHOD

Pre­heat oven to 180C.

Boil pearl bar­ley in four cups of wa­ter for 20-25 min­utes, cov­ered, un­til ten­der. Drain, then rinse.

Toss to­gether car­rot and red onion in a small bak­ing dish. Spray with oil and bake for 20-25 min­utes un­til ten­der. Take out of oven and toss beet­root through.

Pre­heat a grill plate or fry­ing pan. Char­grill hal­loumi cheese un­til golden.

Ar­range the beef slices, bar­ley and spinach with the mixed veg­eta­bles on a serv­ing plat­ter. Top with grilled hal­loumi.

Serve driz­zled with com­bined vine­gars and herbs.

TIP

Buy pre-sliced roast beef from the su­per­mar­ket or deli.

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