Summer Grain Salad

Now that I’m studying nutrition I’ve discovered having a wide range of grains in our diet is crucial to being healthy. I personally like to get my quota at breakfast and lunch, when my body is using most of its energy.

We all know that lunchtime can be a struggle, especially when you’re busy at work or haven’t had time to prepare for the week. Running down to the café, or making toast is certainly the easier option, but not necessarily the best.

Salads like these, prepared in advance, and ready to go, makes it easy to be healthy and avoid those quick fixes!

Ingredients

2 cups cooked cup pearl barley

1 cup cooked quinoa

1 Lebanese cucumber, finely chopped

1 carrot, finely chopped

1 yellow nectarine, finely chopped

½ Spanish onion, finely diced

1 bunch mint, leaves removed

½ pomegranate, seeds of

½ lemon, juice

1 tbsp. honey

2 tbsp. extra virgin olive oil

Generous pinch sea salt

Generous pinch pepper

Method

1.    Cook pearl barley and quinoa according to the packets instructions

2.    To make the dressing whisk the lemon juice, honey, olive oil, sea salt and cracked pepper together until combined

3.   Toss all the ingredients minus pomegranate seeds together in a large salad bowl

4.    Add the dressing and toss until salad is evenly coated. Top with pomegranate seeds and serve.