Easy Turmeric Barley Arugula Salad
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2 handfuls arugula
120 grams/4.2 ounces of barley
3 tablespoons of turmeric powder
20 grams/ 3/4 ounce of pumpkin seeds
15 cherry tomatoes, halved
salt and extra virgin olive oil to taste
15 olives, sliced
1. Pour 240 gr/8.5 oz of water and a teaspoon of salt in a pot and set to high heat.
2. Once the water has started boiling, add the barley. When all the visible “top” water has been absorbed turn the heat down to low and place a lid on the pot. Leave to cook until all the water has been absorbed.
3. Turn off and let cool for a couple of minutes, then stir in 3 tablespoons of turmeric powder and mix well.
4. In a bowl mixed barley with tomatoes, olives, seeds and mix. Serve on a bed of arugula and drizzle with some extra virgin olive oil.
Per Serving: Calories: 301
Total Fat: 16 g
Saturated Fat: 3 g
Monounsaturated Fat: 5 g
Polyunsaturated Fat: 4 g
Cholesterol: 0 mg
Sodium: 1305 mg
Potassium: 914 mg
Carbohydrate: 31 g
Fiber: 6 g
Sugar: 3 g
Protein: 8 g
SmartPoints : 10
Nutrition Bonus: Iron: 32%; Calcium: 23%; Vitamin C: 13%; Vit A: 3%