Barley, cherry & fetta salad
What to bring when you’re told not to bring a thing? Try this beautiful salad that includes Brussels sprouts and cherries - the perfect festive dish to take along to Christmas gatherings this summer.
Details
- Serves 2
- 8 Ingredients
- 5 Minutes Prep
- 25 Minutes Cook
- Medium
Nutrition per serve
- Energy 1278kJ
- Protein 9.4g
- Fat (total) 16.7g
- - Saturated Fat 3.5g
- Carbohydrate (total) 26.1g
- Fibre 7.1g
- Sodium 178mg
Ingredients
1/3 cup (65g) pearl barley, rinsed
100g Brussel sprouts, trimmed, sliced very thinly (see tip)
1 ½ cups (25g) firmly packed trimmed watercress sprigs
75g fresh or frozen cherries, pitted
1 ½ tablespoons coarsely chopped walnuts, roasted
1 tablespoon olive oil
2 tablespoons lemon juice
30g reduced-fat fetta, crumbled
Method
- Cook barley in medium saucepan of boiling water for 25mins or until tender. Drain, rinse under cold water, drain well. Transfer to a large bowl.
- Add sprouts, watercress, cherries, nuts and combined oil and juice to barley; season. Transfer to a serving plate; top with cheese.
Dietitian Notes / Recipe Tips
Use a V-slicer or mandolin to slice Brussels sprouts very thinly.
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Provider Acknowledgement
Image and recipe from the Australian Women’s Weekly, Diabetes by arrangement Bauer Books, a division Bauer Media Australia. Copyright © 2017
