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Salad with a Zest

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Total time: 30 minutes

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Serves 6

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12 grams of fibre per serving

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


2 whole - Orange, peeled and cut into wedges - To retain peel for zest

8 whole - Pear, sliced

2 stalks - Celery, diced

2 tablespoons - Lemon juice

2 cups - Low-fat natural yoghurt

1 tablespoon - Sesame dressing

550g - Pearled barley (soaked for 12 hours)

200g - Almonds, chopped


Measuring Cup, Weighing Scale, Chopping board, Knives, Bowls, Pot, Strainer, Peeler, Metal Spoon


1. In a pot, boil the soaked pearled barley until it is cooked.

2. Wash and dry the orange. Use a vegetable peeler and peel off the zest from the orange, avoiding the white rind as much as possible.

3. Slice the orange zest thinly.

4. Mix the yoghurt, orange zest, lemon juice and sesame dressing in a mixing bowl to form the salad dressing.

5. Add in the pearled barley, almonds, orange wedges, pear and celery to the salad dressing and toss until well mixed.

6. Serve it chilled.


1 serving = about 318.5g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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