Autumn Salad with Chickpeas and Sweet Potatoes
30 MIN
SATIETYPORTIONS: 2
The key to all good salads is the dressing, and if you master a few different variations, I promise you’ll eat salads much more often.
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Ingredients
| 2 | Chicken fillets |
| 1 | Corn cob |
| 2 handful | Spinach |
| 2 handful | Broccoli |
| 1/2 cup | Uncooked pearl barley |
| For the Dressing: | |
| Handful | Parsley |
| Handful | Dill |
| Half | Lime juice |
| 1 | Garlic clove |
| 4 tablespoons | Olive Oil |
| 1 teaspoon | Honey |
| 2 – 4 tablespoons | Water (depending on the consistency) |
| Handful | Cashew |
Instructions1
Place the chicken in the oven to bake, marinated with salt, pepper, smoked paprika and oregano. Add the broccoli. Roast for 25-30 minutes.
2
Boil pearl barley
3
For the sauce, add all the sauce ingredients to a blender. Taste and see if you need anything extra. If the sauce is too runny, add more cashews, if it is too thick, add more water.
4
Fry the corn in a frying pan. Then fry the pearl barley in the same pan.
5
Chop the corn, put everything on a plate and pour the sauce over it. Garnish with parsley and enjoy!
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