Clover Krush Apple and Beetroot Haloumi Salad
Adding 3 of your 5-a-day in one meal is easier than you think!
Time: 10 minutes
1 cup pearl barley
2 cups Clover Krush juice, apple flavor
2-3 beetroot, peeled, cooked and cubed
1 pink lady apple, chopped into small cubes
Handful toasted pecan nuts, roughly chopped
250g Haloumi, sliced into thick slices
Rocket leaves for serving
Sunflower seeds for garnish
For the dressing
Handful fresh parsley, chopped
½ cup apple cider vinegar
1 tbsp mustard
1 tbsp Krush apple juice
1 tbsp honey
¼ cup olive oil
Salt and pepper to taste
Add the pearl barley into a saucepan and top up with Krush juice, salt and pepper. Bring to a boil and simmer until tender.
Once cooked, drain the excess liquid and place onto a serving platter. Scatter over the beetroot cubes and apple. Heat a dash of oil in a pan and fry the haloumi until golden on all sides. Place on top of salad and scatter over the chopped nuts.
Mix together the ingredients for the salad and drizzle over the salad. Serve with Rocket, garnish with sunflower seeds and more fresh parsley when serving.
Chefs Tip:You could also add a protein of choice and you can use different grains, such as lentils for the base.