Apple Barley Pumpkin Seeds Salad

Ingredients 

• 2 medium red apples
• 1 cup barley
• 1/4 cup pumpkin seeds
• 1 1/2 tablespoons lemon juice
• Salt to taste
• 1/2 cup apple juice
• 3 tablespoons extra virgin olive oil
• 10-15 fresh mint leaves
• 2-3 sprigs parsley
• 4-5 coriander sprig
• 1/2 teaspoon black pepper powder
• A few iceberg lettuce leaves
• A few lollorosso lettuce leaves
• 3 teaspoons honey

Method

1. Slice the apples thickly, core and cut into big pieces and put them into a bowl. Add ½ tbsp lemon juice and mix to avoid discolouration.
2. Toast barley in a non stick pan 2 minutes. Add 2 cups water and cook barley till soft. Drain and add to the bowl.
3. Heat another non stick pan and lightly toast the pumpkin seeds. Add salt, apple juice, extra virgin olive oil, 1 tbsp lemon juice to the barley and mix.
4. 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.
5. Roughly tear iceberg and lollorosso 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.

Nutrition Info