What am I eating this week?

November 9, 2017

I made this colourful salad for a light supper for the family. Containing complex carbohydrate (barley), protein (edamame), healthy fats (olive oil) and plenty of antioxidant-providing vegetables and fruit, it ticked all the boxes.

Here's how I made it..... Boil up half a packet of barley - it takes about an hour. Then arrange spinach leaves in a large salad bowl. Put barley on top, then add whatever salad vegetables you have in the fridge. I used grated carrot and cucumber, but baby tomatoes, spring onions or grated beetroot would work equally well. I added edamame beans and finished off with pomegranate seeds. Extra virgin olive oil and lemon juice to dress, and then everyone tucked in!


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