Beetroot Barley and Sweetcorn Salad

  • Prep: 15 Mins / Cook: 45 Mins
  • Serves 4
  • easy

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

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