Roast Apple, Beetroot & Halloumi Salad

Need a new fresh Autumn salad? Try this Apple, Beetroot and Halloumi Salad -
packed with a heap of nutrients to keep you energised throughout the day.

Created by @goodnessavenue [https://www.instagram.com/goodnessavenue/?hl=en]

Servings:

Author:

Keywords:

Vegetarian Gluten-Free

Instructions

1 1. Preheat the oven to 180°C/ 350°F.
2 2. In a large saucepan of boiling salted water, cook the barley over high heat
until tender, about 25 minutes. Drain the barley and rinse under cold water to
cool thoroughly. Drain again, shaking out the excess water
3 3. Place the beetroots onto the baking sheet and toss in 1 teaspoon olive oil,
salt, and pepper. Spread in a single layer and roast in the oven for 30-35
minutes, until lightly browned and fork tender. Toss the apples in ½ teaspoon
olive oil, salt, and pepper. Spread in a single layer and roast in the oven for
the final 12-15 minutes.
4 4. Whisk all the dressing ingredients together in a small bowl or shake together
in a jar with a lid. Set aside.
5 5. Cut the halloumi cheese into 1/4-inch thick slices. Heat a non-stick frying
pan over a medium/high heat and add the halloumi slices directly to the pan (no
oil required). Cook for a few minutes on each side until speckled golden.
6 6. Toss the cooked barley, chopped parsley, pecans, roasted apples and beetroot
in a large serving bowl with the dressing. Top with the cooked halloumi and
serve!

Roast Apple, Beetroot & Halloumi Salad

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook