broccoli-pearl-barley-salad

Broccoli and Pearl Barley Salad

Total time: 45 minutes

Serves 4

6.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

2 tb - Olive oil

1 tb - Tomato paste

1 tb - Lime juice

2 tsp - Ground cumin

1 clove - Garlic, crushed

2 tb - Coriander, chopped

⅔ cup - Pearl barley, rinsed and drained

3 cups - Water

200g - Broccoli, cut into small florets

2 - Zucchini, thinly sliced

100g - Sugar snap peas, halved

¼ cup - Dried apricots, thinly sliced

¼ tsp - Salt

¼ tsp - Ground black pepper

2 tb - Pumpkin seeds, roasted

UTENSILS

Saucepans with lid, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Whisk together oil, tomato paste, lime juice, cumin, garlic and coriander in a large bowl. Set aside.

2. Place the barley in the saucepan. Add the water. Bring to a boil, reduce heat and cover. Simmer for 30 minutes until the barley is tender.

3. Bring the water to a boil in another pan. Add the broccoli, zucchini and peas and bring it back to a boil. Reduce the heat and simmer for 4 minutes until the vegetables are tender. Drain and rinse briefly with cold water.

4. Add the apricots, barley, pumpkin seeds, broccoli, zucchini and peas to the large bowl. Stir to mix well.

5. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 375g

Energy (kcal)

208.6

Carbs (g)

45.5

Proteins (g)

10.0

Fats (g)

13.3

Fibre (g)

6.0