Barley, beetroot and chicken salad with tahini dressing

Serves: 4
Time to make: 45 mins

Total cost: $ 23.20 / $ 5.80 per serve

(at time of publication)

Ingredients

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)

Instructions

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.

Nutrition Info (per serve)

Kilojoules 1760kJ

Calories 420cal

Protein 36g

Total fat 12g

–Saturated fat 2g

Carbohydrates 35g

–Sugars 10g

Dietary fibre 13g

Sodium 160mg

Calcium 110mg

Iron 5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.