Thank good God, the temperature is KINDA rising, encouraging us all to eat lighter meals. Salads are such a wonderful meal – especially lunch! Lunch seem’s to be the difficult meal, doesn’t it? No rolls, wraps or sandwiches… which leaves salads!
This is a gorgeous salad; it doesn’t require a thousand ingredients and it’ll fill you up!
Pearl Barley, Haloumi Pea and Cranberry Salad
1kg pearl Barley soaked overnight
1 large bag Petit Pois or fine peas (no need to cook)
1 kg pumpkin seeds
1 kg flaked almonds
1 kg dried cranberries
2 blocks haloumi cheese
Lots chopped herbs including stalks; flat leaf, dill, coriander and basil (up to 300g total)
1 cup tarragon oil
1 tsb Turmeric
- Cook the pearl barely in plenty of water for about 25 minutes, drain, rinse under cold water and leave to drain
- When the cooked pearl barley is well drained toss in your turmeric, to colour and season
- While barley is cooking, roughly cut the haloumi and put it and your ½ flaked almonds on the pan and cook.
- In your salad bowl, toss everything together checking for seasoning bearing in mind the haloumi is quiet salty 🙂
Eat healthy – feel good – and workout!