Halloumi yummy addition
ROAST CARROT, BEEF, BEETROOT and BARLEY
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
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.
Buy pre-sliced roast beef from the supermarket or deli.