Celebrity chef Sanjeev Kapoor shares a very special salad recipe with Ecophiles. This unique combination of apples, barely and pumpkin seeds is not just healthy, but makes for a delicious crunchy salad.
The chef, restaurateur, TV host and author of several best-selling cookbooks says, “Apples – rich in antioxidants, barley – full of fibre and vitamins, pumpkin seeds – source of plant-based omega-3 fats and hence great for the heart and liver. This trio, along with other healthy ingredients, like extra virgin olive oil, lemon juice, honey, mint, etc., definitely makes up for a delicious, super-light yet filling dinner. Toss in a bowl full of this crunchy salad and enjoy your meal!”
Apple Barley Pumpkin Seeds Salad
Apple Barley Pumpkin Seeds Salad Recipe
Ingredients
2 medium red apples
1 cup barley
¼ cup pumpkin seeds
1½ tablespoons lemon juice
Salt to taste
½ cup apple juice
3 tablespoons extra virgin olive oil
10-15 fresh mint leaves
2-3 fresh parsley sprigs
4-5 fresh coriander sprigs
½ teaspoon black pepper powder
Few iceberg lettuce leaves
Few lollo rosso lettuce leaves
3 teaspoons honey
Method
- Slice the apples thickly, core and cut into big pieces and put them into a bowl. Add ½ tablespoon lemon juice and mix to avoid discolouration.
- Toast barley in a non-stick pan 2 minutes. Add 2 cups water and cook barley till soft. Drain and add to the bowl.
- Heat another non-stick pan and lightly toast the pumpkin seeds.
- Add salt, apple juice, extra virgin olive oil, 1 tablespoon lemon juice to the barley and mix.
- Roughly chop fresh mint leaves, parsley and coriander leaves roughly.
- Cool the pumpkin seeds. Add the chopped fresh herbs to the bowl along with pepper powder.
- Roughly tear iceberg and lollo rosso lettuce and add to the bowl. Add honey and pumpkin seeds to the bowl and toss everything well.
- Transfer into a serving bowl and serve immediately.
