- Life & Style
- Books & TV
1 tsp neutral oil 100g haloumi, sliced 2 tbsp basil pesto 2 tbsp extra virgin olive oil or water 1 cup cooked barley or farro 1 small carrot, peeled and grated 1 small beetroot, peeled and grated a handful of rocket leaves 2 tbsp slivered almonds, toasted chopped parsley leaves salt and ground black pepper, to taste
© Annabel Langbein Media
Heat neutral oil in a frypan and cook haloumi on both sides until golden. Remove from heat and drain on a paper towel.
Combine pesto dressing and olive oil or water in the base of a medium-large jar and stir to combine. Layer in barley or farro then carrot, beetroot and rocket. Scatter in almonds, haloumi and parsley then screw on the lid. To serve invert into a large plate or bowl and season to taste.
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!