The freshest mid-week salad, perfect for meal prep.
Cooking Time (Includes Preparation Time): 40 Minutes
500g of Pearl Barley
2 Red Peppers
1 Vegetable Stock Cube
150g of Cherry Tomatoes
1 Red Chilli
400g of Fresh Mango Chunks
150g of Pomegranate Seeds
1 Bunch of Basil
1 Bunch of Mint
1 Bunch of Coriander
3 Tablespoons of Soy Sauce
3 Tablespoons of 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. Cube your red peppers, avocado and cucumber (peel and de-seed the cucumber).
Add the veggies to a bowl along with your cooked pearl barley. Add the mango and pomegranate seeds.
Finely chop a handful of basil, coriander and mint. Add to the bowl along with a finely chopped chilli.
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!