Salmon barley bowl

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(4)
Lunch
1 peopleServes
1
  • Pearl barley, raw, 0.33 cup(s) (64g)
  • Cucumber, 0.5 cucumber(s), sliced (116g)
  • Cherry tomatoes, 1 cup(s) (regular cherry tomatoes), halved (144g)
  • Lemon, 0.5 lemon(s), juiced (50g)
  • Pink salmon, canned in water, 1 x 210g can(s) (drained) (160g)
  • Basil pesto, 1 tablespoon(s) (22g)

Method

Prepare pearl barley according to packet instructions.

Place cooked pearl barley into a serving bowl. Top with cucumber and tomatoes.

Top salad with salmon and pesto. Squeeze over lemon juice and toss.

TIP: Save time and cook pearl barley at the start of the week. Store in an airtight container in the fridge for use throughout the week.

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals2
Vegetables0.8
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Kilojoules2466
Protein44.7 g
Total fat21.1 g
- Saturated fat3.2 g
Total carbohydrates46.1 g
- Total sugars6.6 g
Fibre14.1 g
Sodium312 mg
Looking for healthy, comforting meals this winter?

Looking for healthy, comforting meals this winter?

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Get the recipes