VEGAN HALOUMI& KALE PESTOSALAD
PREP+ COOKTIME 40 MINUTES(+COOLING)SERVES 4
Cook1 cup(200g)barleyin a largesaucepanof boiling
saltedwaterfor 35 minutesoruntiljusttender.Drain.
Cool.Place50gtrimmedkaleleaves,¼ cupfreshbasil
leaves,½ cup(50g)walnuts,1 crushedclovegarlic,
½ cup(40g)gratedveganparmesanand2 tablespoons
lemonjuicein a foodprocessor;processto a chunky
paste.Transferto a bowl;stirin ¼ cup(60ml)extra
virginoliveoil.Seasonto taste.Stirpestothrough
barley.Heat1 tablespoonoliveoilin a largefryingpan
overmediumheat;cook250gslicedveganhaloumifor
1 minuteeachsideoruntilgoldenbrown.Servesalad
toppedwithfriedhaloumi,150ghalvedred seedless
grapes and 2 tablespoons basil leaves.
LETTUCE,VEGANFETTA &
ZUCCHINIBARLEYSALAD
PREP+ COOKTIME 40 MINUTES(+COOLING)SERVES 4Cook1 cup(200g)barleyin a largesaucepanof boiling
saltedwaterfor 35 minutesoruntiljusttender.Drain;
transferto a largebowl.Tosswith2 tablespoonsextra
virginoliveoil.Cool.Slice2 medium(240g)zucchini
lengthways;tosswith1 tablespoonextravirginoliveoil
in a bowl;season.Cookzucchinislicesona heatedoiled
grillplate(orgrill)overmediumheat,for2 minutes
eachsideoruntilgoldenbrown.Add1 finelychopped
longfreshredchilli,3 babygemlettuce,halvedand
torn,2 cupsfinelychoppedfreshflat-leafparsleyleaves,
1 crushedclovegarlic,2 tablespoonslemonjuiceand
1 tablespoonwhitebalsamicto barley;tosswellto
combine.Seasonto taste.Servesaladtoppedwith
zucchini,¼ cupvegan fetta and 2 tablespoons
toasted pine nuts.52 #COOKWITHTHEWEEKLY
Vegan Sides