Get a free 3-part winter recipe series
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 & Cereals | 2 |
| Vegetables | 0.8 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Kilojoules | 2466 |
| Protein | 44.7 g |
| Total fat | 21.1 g |
| - Saturated fat | 3.2 g |
| Total carbohydrates | 46.1 g |
| - Total sugars | 6.6 g |
| Fibre | 14.1 g |
| Sodium | 312 mg |
Get a free 3-part winter recipe series