Barley, beetroot and chicken salad with tahini dressing
Nutrition Info.(per serve)
- 2 tablespoons tahini
- 1 clove garlic, crushed
- 2 tablespoons lemon juice
- 3 teaspoons olive oil
- 500g skinless, boneless chicken breast fillets, halved horizontally
- 1 teaspoon honey
- 1-2 teaspoons hot water
- 3/4 cup pearl barley
- 150g snow peas, sliced
- 2 medium beetrootbeetsX, peeled, grated
- 2 large carrots, peeled, grated
- 120g baby spinach (or rocketarugulaX)
Total fat 12g
Saturated fat 2g
Dietary fibre 13g
1 In a glass or ceramic dish combine 2 teaspoons of the tahini, garlic, 1 tablespoon of the lemon juice and 2 teaspoons of the oil. Add chicken and turn to coat. Cover and marinate in fridge for at least 30 minutes. In a small bowl combine remaining tahini, lemon juice and oil, honey and hot water until smooth. Set aside.
2 Cook barley in a saucepan of boiling water until al dente, about 25 minutes. Drain.
3 Meanwhile, heat a large chargrill pan or non-stick frying pan over medium-high heat. Drain chicken of excess marinade and cook for 3–4 minutes each side, or until golden and cooked through. Transfer to a plate, cover loosely with foil and set aside for 2–3 minutes. Thickly slice.
4 Blanch snow peas in boiling water for 30 seconds. Refresh under cold running water and drain.
5 Divide barley, snow peas, beetroot, carrot, spinach and chicken between 4 bowls. Drizzle with tahini dressing and serve.
Make it gluten free: Use brown rice instead of barley and check tahini is gluten free.