Green Goddess Barley Salad with Red Pepper Hummus

• porcje: 2
• czas aktywny: 15 min
• całkowity czas: 35 min

Składniki

120 g pearl barley, dry

150 g chickpeas, drained

100 g broccoli florets, finely chopped

80 g frozen peas

60 g kale, stems removed and finely shredded

40 g sun-dried tomatoes, finely chopped

40 g roasted cashews

120 g red pepper hummus

1 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

½ tsp dried dill

½ tsp dried parsley

Salt, to taste

Black pepper, to taste

Wskazówki

Cook the pearl barley according to package instructions until tender. Drain and allow to cool slightly.

Blanch the broccoli for 2 minutes in boiling water. Add the peas during the last minute. Drain and rinse under cold water.

Massage the kale with the olive oil and a pinch of salt for 1 minute until softened.

In a large bowl, combine the barley, chickpeas, broccoli, peas, kale and sun-dried tomatoes.

Whisk together the lemon juice, Dijon mustard, dill, parsley, salt and pepper. Toss with the salad.

Spread the red pepper hummus across the bottom of two bowls.

Spoon the barley salad over the hummus and finish with the roasted cashews.

Notatki

Keeps well in the refrigerator for up to 3 days.

For extra protein, add crumbled feta or grilled halloumi.

Wartości Odżywcze

• Wielkość Porcji: 450 g
• Kalorie: 575 kcal
• Tłuszcz Całkowity: 21 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 17 g
• Tłuszcz Trans: 0 g
• Cholesterol: 0 mg
• Sód: 520 mg
• Węglowodany Całkowite: 76 g
• Błonnik Pokarmowy: 16 g
• Cukry Całkowite: 8 g
• Białko: 22 g