100g feta or haloumi, sliced
1 tsp neutral oil (if using haloumi)
2 tbsp homemade pesto (see over) or store-bought pesto, thinned with 2 tbsp water or oil
1 cup cooked farro, barley or quinoa
1 small carrot, peeled and grated
1 small beetroot, peeled and grated
handful of rocket leaves
2 tbsp slivered almonds, roasted
quarter cup chopped parsley leaves
If using haloumi, heat oil in a frypan and fry on both sides until golden. Set aside to cool.
Spoon thinned pesto into the base of a medium-large jar or bowl or, if serving 2, divide between 2 medium jars or bowls. Layer in all other ingredients in order listed. If using bowls, toss gently before serving. If making in jars, screw on lids and, when ready to eat, invert into bowls and toss gently.
Wine match from Waipara Hills
Aromas: Crisp stone fruit with a touch of smoky oak.
Palate: Rich, mouth-filling flavours of nectarine and white peach, balanced with mineral acidity and a lingering finish.
The Equinox Sauvignon Blanc has a rich texture and vibrant flavours which will work well with the texture of the barley and the variety of flavours in this hearty salad.