Quick and Easy

Roast carrot, beef, beetroot & barley

Beetroot makes the perfect accompaniment to this pearl barley, haloumi and roast beef salad
Roast carrot, beef, beetroot & barley
4
50M

Ingredients

Method

1.Preheat oven to moderate 180°C. Boil pearl barley in 4 cups of water for 20-25 minutes, covered, until tender. Drain, then rinse.
2.Meanwhile, in a small baking dish, toss together carrot and red onion. Spray with oil and bake for 20-25 minutes until tender. Take out of oven and toss beetroot through.
3.Chargrill haloumi cheese until golden.
4.Add beef, barley and rocket to the mixed vegetables. Top with haloumi.
5.Serve drizzled with combined vinegars.

Buy pre-sliced beef from the supermarket or deli.

Note

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