Beetroot Barley and Sweetcorn Salad

Ingredients

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• Barley Barley 200g 1 cup
• Water Water 750ml 3 cups
• Corn Kernels in Water Sweetcorn in Water 180g 1 cup
• Pumpkin Seeds Pumpkin Seeds 65g 1/2 cup
• Baby Cabbage Baby Cabbage 50g 1/2 cup
• For the pesto:
• Beet Beetroot 1 1
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Agave Nectar Agave Nectar 1/2 tsp 1/2 tsp
• Table Salt Table Salt to taste to taste

Instructions

1. 1.For the pesto: Boil the beetroot for 15 minutes in a saucepan of water. Then drain and set aside to cool down. Once cool, peel the beetroot and place it into a blender. Also add the oil, salt, agave nectar and blend for 1 minute until you get a uniform texture.
2. 2.Rinse the barley and add it to saucepan of boiling water. Cook on the stove for 45 minutes on a low heat. Once the barley has absorbed all the water, cover the saucepan with a lid and leave to cool down.
3. 3.Wash the cabbage and tear off the leaves. Drain the sweetcorn.
4. 4.In a large mixing bowl use your hands to mix the barley with the pesto. Serve with a topping of sweetcorn, pumpkin seeds and cabbage leaves.

Nutritional Information

• Calories:
  376
• Fat:
  16g
• Sodium:
  39mg
• Carbs:
  47g
• Sugar:
  7g
• Protein:
  12g