Gluten friendly option - pearl barley is replaced with red rice
2. Trim and slice sugar snap peas, celery, mango (see product spotlight) and chicken breast (see notes).
3. Arrange lettuce leaves on a large platter and top with prepared ingredients, barley, marinated feta cheese and crushed (or chopped) walnuts.
4. Drizzle salad with olive oil and vinegar to taste (see notes) and season with salt and pepper. Serve at the table.
Serve salad ingredients in individual bowls or separated on a large platter for everyone to assemble their own salad at the table if preferred.
If the kids don’t appreciate the grains, replace or add in some pasta and pesto or other favourite sauce.
We dressed the salad with 3 tbsp olive oil, 1 1/2 tbsp red wine vinegar, salt and pepper.
Gluten friendly option - pearl barley is replaced with red rice. Cook according to recipe instructions or until tender but still firm.
SUGAR SNAP PEAS, 1/2 packet (125g) *
CELERY, 2 sticks
SMOKED CHICKEN BREAST, 1 packet (250g)
BABY BEET & LEAVES, 1 bag (180g)
MARINATED FETA CHEESE 1/2 tub *
WALNUTS, 1 packet (60g)
FROM YOUR PANTRY
olive oil, salt, pepper, red wine vinegar