Earthy sweet beetroot with peppery kale, creamy goats cheese and aromatic fennel makes this a fantastic side to any grilled meats or as the star dish. 


Serves 4 as a side


250 grams beetroot, boiled until soft and then cut into 2cm piece
4 large kale leaves, ripped into small piece and spine removed
1/2 cup pearl barley
1/4 cup quinoa
2 cups chicken stock
100 grams soft goats cheese + extra to garnish
1/3 cup plain yoghurt
1 garlic clove, minced
30 grams walnut halves, toasted
20 grams sunflower seeds, toasted
20 grams pumpkin seeds, toasted
1 1/2 tablespoons fennel seeds
2 tablespoons good quality olive oil
Salt & pepper to taste


Bring the chicken stock to the boil and add the pearl barley. Cook for 10 minutes and then add the quinoa and cook for a further 10 minutes. Once pearl barley and quinoa have softened but still retain a little crunch drain and set aside. 

Place the yoghurt, goats cheese and garlic in a bowl and whip until smooth, refrigerate until needed.

In a serving bowl layer kale leaves, beetroot, pearl barley, quinoa toasted walnuts, sunflower and pumpkin seeds. 

Heat the olive oil in a fry pan and fry fennel seeds until aromatic. Pour oil and fennel seeds over salad and toss. Drizzle over whipped goats cheese and season with salt and pepper.