Barley, beetroot and chicken salad with tahini dressing
(at time of publication)
- 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
- ¾ cup pearl barley
- 150g snow peas, sliced
- 2 medium beetrootbeetsX, peeled, grated
- 2 large carrots, peeled, grated
- 120g baby spinach (or rocketarugulaX)
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.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 2g
Dietary fibre 13g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us