Recipe

Solo: Poppy Beet Salad

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Solo: Poppy Beet Salad

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




Ingredients to serve 1

  • ¼ x lemon – zest & juice
  • ½ cup x barley
  • 50g x kale – rinse & dry torn leaves
  • 150g x chicken fillets
  • 50g x cherry tomatoes – cut in half
  • 1 x spring onion – slice thinly at an angle
  • ½ x beetroot – peel & grate coarsely
  • ¼ sachet x honey
  • 3g x fresh mint – tear leaves
  • ⅛ 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 onion 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.