Jennifer Aniston Salad V2
Jennifer Aniston Salad V2
OMG I can’t get enough of the original version I did of this salad, so I’ve decided to create a slightly different one (just so I didn’t get sick of the first one).This version is just as good, the flavours and textures are incredible. Do yourself a favour and give it a go!You can make it at the start of the week and it will last about 3-4 days.Just hold off on dressing it and adding the nuts until you’re ready to eat.
Ingredients
- 1 cup pearl barley rinsed
- 400 g chickpeas drained
- 2 beetroot medium, washed
- 2 cups cauliflower florets
- 3/4 cups craisins
- 1 cup rocket leaves roughly chopped
- 1/2 red onion finely diced
- 1/2 cup mint chopped
- 1/2 cup parsley chopped
- 1/2 cup slivered almonds toasted
- 100 g danish feta cheese soft
Dressing:
- 1/3 cup olive oil
- 1/3 cup apple cider vinegar
- 2 tablespoons honey
- sea salt
- cracked black pepper
Instructions
Method:
- Preheat oven to 180 degrees Celsius. Wrap the beetroot in foil and lay them on a lined baking tray. Lay out the cauliflower florets and drizzle with some olive oil, salt & pepper. Roast for 30 minutes or until cooked. Remove the foil and cut the beetroot into 8 pieces. Set aside.
- Meanwhile, cook barley as per packet instructions (try not to overcook so you don’t lose the nutty texture). Drain and let cool for 15 mins.
- To a large bowl: Add the barley, chickpeas, beetroot, cauliflower, dried cranberries, rocket, red onion, mint, parsley, slithered almonds and feta. Toss everything together and season well.
- For the dressing: mix the ingredients together and adjust to taste.
- Pour the dressing over the salad and ENJOY!!!!
Nutrition
Calories: 484kcalCarbohydrates: 71gProtein: 13gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.002gSodium: 45mgPotassium: 625mgFiber: 14gSugar: 24gVitamin A: 615IUVitamin C: 27mgCalcium: 99mgIron: 4mg
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