Gut-healthy Pearl Barley and Green Lentil Salad
Ingredients
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1 cup of Simply Natural organic pearl barley
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1 cup of Simply Natural organic green lentils
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Organic vegetable stock or organic bone broth stock
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1 organic brown onion
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1 organic red capsicum
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2 long red organic chillies
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2 handfuls of organic baby spinach
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Zest & juice of 1 organic lemon
- 3 tbsp Simply Natural Spanish organic cold-presses extra virgin olive oil
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A handful of fresh organic sweet basil
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Freshly ground Simply Natural black pepper and French sea salt
Credits: Ceri, Zenxin master chef
Methods
- Soak the barley & lentils overnight, rinse and drain in the morning.
- Cook the barley & lentils together in the stock for at least 30 mins until lentils are soft.
- Top tail and remove onion skin, then dice.
- Sauté the onion until transparent.
- Wash and de-seed long red chillies and cut into slices.
- Wash and de-seed the capsicum again chopping and dicing.
- Add chillies, then capsicum to the onion and continue sautéing until cooked through.
- Wash and spin dry the baby spinach.
- Wash and dry the fresh herbs and grate the lemon zest.
- Squeeze the lemon and whisk together with the olive oil.
- Pour the barley & lentils into a large bowl and add in the onion/capsicum mixture.
- Mix gently and add in the baby spinach while the grains are still warm.
- The spinach will wilt from the warmth of the cooked grains and vegetables.
- Add the lemon zest & fresh herbs and pour over the dressing and mix gently. Season to taste with salt and pepper.
