Do you know your barley from your buckwheat?
With the brighter evenings in spring force, we’ve chosen some speedy salads that use a few different grains and pulses, to stop us reaching for the pasta or potatoes during the week.
Most are great on their own, but can always be accompanied by chicken or fish to make it a bit more substantial. Maybe griddle a tuna steak in a little oil and a splash of soy sauce or some roasted chicken.
This Jamie Oliver recipe should only take 15 minutes to throw together, as quinoa is one of the few grains that can be cooked quite quickly. Not everybody is a fan of fruit and savory together, so you might not want to include the mango, but it does add a rather juicy, summery touch.
Full recipe and images: http://www.jamieoliver.com
This recipe is nicely captured step-by-step by Bev Cooks. It’s a perfect mid-week supper dish and best when the asparagus still has a good crunch to add texture, so be careful not to overcook it.
Full recipe and images: http://bevcooks.com
You don’t tend to think of mushrooms for a salad and that’s why we chose this recipe. The mushrooms add a good depth and hearty feel. You can always top with grilled goats cheese or a poached egg.
Full recipe and images: http://www.deliciouseveryday.com
Barley can take about 45 minutes to cook, so it’s good to make enough to spread across two nights on the trot. We didn’t have any cranberries, so used pomegranate seeds instead, which added a good sharp crunch.
Full recipe and images: http://cherryonmysundae.com
Don’t skimp on the olives with this recipe, the fatter and juicier they are the better your salad, as they add a good bit of meaty texture and flavour to the dish. This salad tastes a bit better if left to refrigerate overnight, so why not make a bit extra and have for lunch the next day?
Full recipe and images: http://thehealthyfoodie.com