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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 200°C. Cook pearl barley following packet directions. Meanwhile, place all vegetables, except tomatoes in a large baking dish and spray with oil. Cook for 30 minutes, respraying halfway through. Add tomatoes for the last 5 minutes.
2 Once cooked, rinse barley in cold water and drain. Spoon onto a large serving platter. Sprinkle over olives and half the mint. Top with vegetables.
3 Toss chicken in oil, garlic and chilli. Heat a griddle pan until hot and cook chicken 3-4 minutes each side or until cooked through and golden.
4 Blend olive oil and balsamic and drizzle over salad. Top with chicken. Sprinkle with remaining mint then serve.
Make it gluten free: Use brown rice instead of barley. Check dressing is gluten free.
To transport: Pack barley, vegetables and chicken separately and combine on a platter to serve.
Calories 239 cal
Kilojoules 1000 kJ
Total fat 9 g
Saturated fat 2 g
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