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 don'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
- 2 beetroot medium, washed
- 2 cups cauliflower florets
- extra virgin olive oil
- sea salt & cracked black pepper
- 1 cup pearl barley rinsed
- 400 g canned chickpeas drained
- 3/4 cup dried cranberries
- 1 cup rocket leaves roughly chopped
- 1/2 red onion finely diced
- 1/2 cup mint leaves chopped
- 1/2 cup parsley leaves chopped
- 1/2 cup slivered almonds toasted
- 100 g danish feta cheese soft
Dressing
- 1/3 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 2 tablespoons honey
- sea salt & cracked black pepper
Instructions
- Preheat the oven to 180°C. 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 and pepper. Roast for 30 minutes or until cooked. Remove the foil and cut each beetroot into eight pieces. Set aside.
- Meanwhile, cook the barley as per packet instructions (try not to overcook so you don’t lose the nutty texture). Drain and leave to cool for 15 minutes.
- Place the barley, chickpeas, beetroot, cauliflower, dried cranberries, rocket, red onion, mint, parsley, slivered almonds and feta in a large bowl. 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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