1. Home
  2. Healthy
  3. GREEK INSPIRED KALE AND BARLEY SALAD

GREEK INSPIRED KALE AND BARLEY SALAD

BOOKMARK

PRINT

DELICIOUS

Description

Kale is one of those tricky veggies to eat raw. It is tough and hard to chew and the only way to make it easier to swallow is to drown it with dressing so it gets a little soggy.

I find the best way to work with raw kale is to wilt it with a warm grain like barley, faro, orzo, quinoa or cous-cous. That way you need a lot less dressing and the salad will taste great without all the added fat.

Yes this tip will help you "DITCH THE CALORIES NOT THE FLAVOR". Let’s "COOK IT OFF ". It’s time to get back into the kitchen and cook your way to the body you always wanted.

I hope you enjoy this dish as much as I do xxx Chef MM

GREEK INSPIRED KALE AND BARLEY SALAD

US (Imperial)

Print Ingredients

1 cup quick cook barley (cook to packet instructions)

1 bunch of Kale – ribs removed and very finely shredded

1 yellow bell pepper diced

2 carrots diced

2 stick of celery diced

2 Persian cucumber diced

1 pack cherry tomatoes halved

½ red onion chopped

½ cup of sun-dried tomatoes

½ cup pitted black Kalamata olives

1 cup of marinated artichokes

1 tub crumbled feta cheese

½ cup good olive oil

½ cup white balsamic/ apple cider/red wine vinegar

1 lemon- zest and juice

2 TBS mustard

Salt & pepper to taste

InstructionsRemoved ribs from Kale and cut the leaves into very thin strips. Place in a large mixing bowl and set aside

Bring a large pot of lightly salted water to a boil. Add quick cook barley and cook for 10 minutes. Drain and pour hot barley over kale to wilt it.

Chop the carrots, onion, yellow pepper, celery and cucumbers into small pieces and add to the bowl. Halve the cherry tomatoes and cut the artichokes, olives and sundried tomatoes into smaller pieces.

Add to the bowl along with the feta cheese, olive oil, vinegar, mustard, lemon zest and juice. Use a glove to toss the salad so that everything is nicely coated with the dressing.

Season with salt and pepper to taste.

CHEF’S TIP
Can be made ahead of time and refrigerated for a few days.

SERVES 8

EU (Metric)

Print Ingredients

1 cup quick cook barley (cook to packet instructions)

1 bunch of Kale – ribs removed and very finely shredded

1 yellow bell pepper diced

2 carrots diced

2 stick of celery diced

2 Persian cucumber diced

1 pack cherry tomatoes halved

½ red onion chopped

½ cup of sun-dried tomatoes

½ cup pitted black Kalamata olives

1 cup of marinated artichokes

1 tub crumbled feta cheese

½ cup good olive oil

½ cup white balsamic/ apple cider/red wine vinegar

1 lemon- zest and juice

2 TBS mustard

Salt & pepper to taste

InstructionsRemoved ribs from Kale and cut the leaves into very thin strips. Place in a large mixing bowl and set aside

Bring a large pot of lightly salted water to a boil. Add quick cook barley and cook for 10 minutes. Drain and pour hot barley over kale to wilt it.

Chop the carrots, onion, yellow pepper, celery and cucumbers into small pieces and add to the bowl. Halve the cherry tomatoes and cut the artichokes, olives and sundried tomatoes into smaller pieces.

Add to the bowl along with the feta cheese, olive oil, vinegar, mustard, lemon zest and juice. Use a glove to toss the salad so that everything is nicely coated with the dressing.

Season with salt and pepper to taste.

CHEF’S TIP
Can be made ahead of time and refrigerated for a few days.

SERVES 8

Ingredients

Choose a style:

x

NEW BOOK JUST
RELEASED!

Available to order on:

audio-book-cover-miracles-manifested