Red Pesto and Barley Salad

Ingredients

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• Barley Barley 200g 1 cup
• Water Water 750ml 3 cups
• Raw Yellow Beet Raw Yellow Beetroot 1 1
• Red Onion Red Onion 1 1
• Cherry Tomatoes Cherry Tomatoes 50g 1/3 cup
• Fresh Parsley Fresh Parsley bunch bunch
• Pesto:
• Red Bell Pepper Red Bell Pepper 3 3
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Table Salt Table Salt 1/3 tsp 1/3 tsp

Instructions

1. 1.For the pesto: Wash the bell peppers and place them into a bake tray with olive oil and bake for 15 minutes at 180°C till they soften. Then remove from the oven and set aside to cool down. Peel the peppers and discard their seeds. Now place the peppers into a blender. Add the oil, salt and blend till you get a uniform pesto.
2. 2.Wash the Barley and put into a saucepan with boiling water. Cook for 45 minutes on a low heat. Once the barley has absorbed all the water, cover the pan and set aside.
3. 3.Boil the beetroot, peel and cut it into small cubes.
4. 4.Peel and chop the onion. Wash and cut the tomatoes into quarters.
5. 5.Mix the pesto with the barley. Place onto a plate and top with tomatoes, beetroot, onion and a little chopped parsley.

Nutritional Information

• Calories:
  574
• Fat:
  17g
• Sodium:
  71mg
• Carbs:
  94g
• Sugar:
  14g
• Protein:
  16g