Tag: mindful eating

Uncategorized

Pearl Barley Salad

by Karen ClaassenLeave a Comment on Pearl Barley Salad
Pearl Barley Salad

375ml uncooked pearl barley
45ml sherry vinegar
2,5ml dijon mustard
2,5ml salt
30ml olive oil
50g blue cheese, crumbled
50 – 100g baby spinach
half a red onion, sliced
80ml pecan nuts

Cook the pearl barley according to the packet instructions – usually it is 1:3 (pearl barley : water). Allow to cool completely.
Add the vinegar, mustard, salt and olive oil to a cup and whisk everything together. Set aside.
Add the cooked and cooled pearl barley, baby spinach, blue cheese and red onion to a large bowl and mix together.
Drizzle the dressing over the salad and give it another quick mix.
Spoon the salad into a serving bowl and sprinkle with the pecan nuts before serving.

Uncategorized

Greek Lemon Potatoes

by Karen ClaassenLeave a Comment on Greek Lemon Potatoes
Greek Lemon Potatoes

(Patates Fournou Lemonates)
Unlike traditional roasted potatoes these lemon potatoes are soft, moist, tender and melting. The zing from the lemon cuts through the richness of lamb or meat dishes and is truly more-dish! This to me, is the essence of everything I love about Greece – do your tastebuds a favour…

12 potatoes, peeled
90ml olive oil
finely grated zest of 2 lemons
juice of 2 lemons
10ml salt
a handful of thyme leaves

Preheat your oven to 180℃.
Quarter each potato lengthwise and spread them in a large roasting tin.
Drizzle with the olive oil, lemon zest, lemon juice and sprinkle over the salt and thyme leaves.
Mix together with your hands so that the potato is covered with the mixture.
Roast for 1 hour, turning once or twice during cooking.
Add another sprinkle of salt and serve.