Recipe

Poppy Beet Salad

Every Week We Deliver Everything You Need To Cook Amazing Meals

Poppy Beet Salad

Beet salad with poppy seeds, served with chicken and crunchy kale chips on the side.


Send with Whatsapp

Ingredients to serve 2

  • ½ x lemon – zest & juice
  • ¾ cups x barley
  • 100g x kale – rinse & dry torn leaves
  • 300g x chicken fillets
  • 100g x cherry tomatoes – cut in half
  • 2 x spring onions – slice thinly at an angle
  • 1 x beetroots – peel & grate coarsely
  • ½ sachet x honey
  • 5g x fresh mint – tear leaves
  • ¼ tbsp x poppy seeds
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x lemon – zest & juice
  • 1½ cups x barley
  • 200g x kale – rinse & dry torn leaves
  • 600g x chicken fillets
  • 200g x cherry tomatoes – cut in half
  • 4 x spring onions – slice thinly at an angle
  • 2 x beetroots – peel & grate coarsely
  • 1 sachet x honey
  • 10g x fresh mint – tear leaves
  • ½ tbsp x poppy seeds
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 160°. Boil the kettle. For speed, start cooking the barley before preparing the ingredients as indicated above.

Step 2

Barley: Place a pot on medium-high heat, add the barley and pour in boiling water (enough to cover by 5cm, no salt). Bring to the boil and cook for 25-30 minutes until cooked, but with a slight bite. Drain and rinse in cold water.

Step 3

Lemon: Using the fine side of the box grater, grate the peel to create zest. Cut in half and juice.

Step 4

Kale: Place on a tin foil lined baking tray and drizzle with olive oil (just enough to coat). Season with salt and pepper and toss to coat. Spread in a single layer, not overcrowding the tray, and bake for 13-15 minutes until crisp. Every 5 minutes or so shake the tray. When done (you want them to be dried and crispy but not browned), remove and set aside.

Step 5

Chicken fillets: Place a pan on medium-high heat with a drizzle of olive oil. Season the chicken with salt and pepper, add to the hot pan and cook for 5 minutes, until lightly golden and cooked through.

Step 6

Barley salad: Mix the barley with the cherry tomatoes, spring onions and beetroot.

Step 7

Honey lemon dressing: Mix together the honey, lemon zest and lemon juice and slowly whisk in the olive oil (3 tbsp for 4; 1½ tbsp for 2). Season with salt and pepper to taste. Add to the barley salad and mix through.

Step 8

Serve the salad topped with the chicken, fresh mint and poppy seeds. Serve the kale chips on the side.

Send with Whatsapp