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

Method

1. Cook the pearl barely in plenty of water for about 25 minutes, drain, rinse under cold water and leave to drain
2. When the cooked pearl barley is well drained toss in your turmeric, to colour and season
3. While barley is cooking, roughly cut the haloumi and put it and your ½ flaked almonds on the pan and cook.
4. In your salad bowl, toss everything together checking for seasoning bearing in mind the haloumi is quiet salty 🙂

Eat healthy – feel good – and workout!

Erica x

ericabrennan #healthyfood #food #salads #recipes