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| Estimated Times |
Preparation time: 15
Cooking time: 30
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Ingredients
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250
servings
| 100 | g | Pearl barley |
| 200 | g | Raw beetroot |
| 0.5 | tsp | Sea salt ~2.8 g |
| 0.25 | tsp | Black Pepper ~0.5 g |
| 1 | tsp | Dried thyme ~1.3 g |
| 1 | tbsp | Olive oil ~13.7 g |
| 200 | g | Chicken fillet |
| 0.5 | tbsp | Rape seed oil ~6.8 g |
| 35 | g | Pine nuts |
| 50 | g | Rocket |
| 150 | g | Feta cheese |
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Intro
Beetroot salad with pearl barley, rocket, pine nuts, feta and chicken.
Directions
Cook the pearl barley according to the instructions on the packet. Once cooked, rinse in cold water and drain.
Preheat the oven to 200ºC/fan oven 180ºC.
Cut the beetroot into small pieces, season with a little salt, pepper and thyme and pour over a little olive oil. Bake in the oven for approx. 25 mins. Leave to cool.
Cut the chicken into small pieces and fry in a little rapeseed oil in a frying pan.
Toast the pine nuts on a dry pan. Rinse the rocket and cut the feta into cubes.
Mix everything together in a bowl with a little olive oil.
Serve the beetroot salad cold.
Tip
Perfect for packed lunches.
Nutritional data
749 Kcal Per Serving
F: 41 g, P: 45 g, C: 54 g, DF: 7 g
1,499 Kcal (197 Kcal/100 g)
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