The key to all good salads is the dressing, and if you learn a few variations, I promise you'll eat salads much more often.
Ingredients
- 2 chicken fillets
- 1 cob of corn
- 2 handfuls of spinach
- 2 handfuls of broccoli
- 1/2 cup uncooked pearl barley
For the sauce:
- Handful of parsley
- A bundle of dill
- Half lime juice
- 1 garlic clove
- 4 tablespoons olive oil
- Spoonful of honey
- 2 – 4 tablespoons of water (depending on the thickness)
- A handful of cashews
Cooking instructions
- Place the chicken in the oven to bake, marinated with salt, pepper, smoked paprika and oregano. Add the broccoli. Roast for 25-30 minutes.
- Boil the pearl barley.
- 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.
- Fry the corn in a frying pan. Then fry the pearl barley in the same pan.
- Chop the corn, put everything on a plate and pour over the sauce. Garnish with parsley and enjoy!
