It is the return of #beetrootgate…. It has been a while – maybe a bit too much. The recipe is from Mafalda Pinto Leite, who as of late has been working on a healthy recipes withe healthy ingredients and healthy cooking methods. Sometimes, like this barley salad, with delicious results. A very good salad for the Summer, refreshing and comforting at the same time.
Barley, beetroot and feta salad (adapted from Mafalda Pinto Leite’s blog Dias com Mafalda)
1 cup of barley
1/3 cups of toasted sun flower seeds
1 small beetroot
1 grated carrot
50g of grated feta cheese
1 crushed garlic clove
2 tablespoons of white wine vinegar
2 tablespoons of lemon
1/3 cup of lemon
¼ cup of torn basil leaves
Cook the barley according to the instructions on the packet, until it is tender. Cool down with cold water and drain. Reserve.
For the dressing, put all the ingredients in a small bowl and whisk. Alternatively, just put them all in closed bottle and shake.
To serve, put the barley in a salad bowl and mix with all the vegetables and cheese. Add the dressing, salt and pepper to taste and mix well.
The day cannot go wrong if you have this for brunch – this is a real feel good dish. Mint and peas are one of the finest flavour combinations, and so is eggs and feta… And it feels like spring is right here.
Minted pea and feta scrambled eggs (adapted from Dave Myers and Si King’s The Hairy Dieters: How to Love Food and Lose Weight)
- 30g frozen peas
- 40g feta cheese, drained
- ½ tablespoon of dried min
- 3 medium eggs
- Oil olive to coat the bottom of a frying pan
- Salt and black pepper
Cook the peas following the instructions in the package.
Mix the eggs with a whisker and season with salt and freshly ground pepper.
Put enough olive oil to coat the bottom a medium size frying pan, and place it over medium heat until it is piping hot.
Lower the heat and pour the eggs in the frying pan. When they begin to set, use a wooden spoon to draw the cooked eggs to the center. Do this several times until all the uncooked egg is set.
Scatter the peas and feta over the set eggs and cook for another 3 minutes until the feta starts to melt.
Transfer the scrambled eggs to a plate.