The freshest mid-week salad, perfect for meal prep.
Cooking Time (Includes Preparation Time): 40 Minutes
500g Pearl Barley
2 Red Peppers
1 Vegetable Stock Cube
150g Cherry Tomatoes
1 Red Chilli
400g Fresh Mango Chunks
150g Pomegranate Seeds
Bunch of Basil
Bunch of Mint
Bunch of Coriander
3 Tablespoons Soy Sauce
3 Tablespoons Red Wine Vinegar
Get your pearl barley one. Follow pack instructions. Add a veggie stock cube to the water.
Veg prepping time. Halve your cherry tomatoes. Dice up your red peppers and cucumber in to cubes (peel and de-seed cucumber). Cube your avocado.
Add to a bowl. Add your cooked pearl barley. Add your mango and your pomegranate seeds.
Finely chop a handful of basil. coriander and mint. Add to the bowl. Finely chop a red chilli and add.
Add your vinegar, soy sauce, the juice of a lime and 4 tablespoons of olive oil. Season with salt and pepper. Mix everything together.
Serve in bowls, or add to your Tupperware and take to uni or work the next day!