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Ingredients

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Barley and Quinoa:

  • Pearl barley (rinsed and drained) 200.0 g
  • Quinoa (rinsed and drained) 200.0 g
  • Water 2.0 l
  • Salt 5.0 g

Chicken Mix:

Salad Mix:

  • Cherry tomatoes, halved 250.0 g
  • Cucumber , chopped into small cubes 200.0 g
  • PineapplePieces 400.0 g
  • Spring onionThinly Sliced 100.0 g
  • Feta cheese, cut into small cubes 200.0 g
  • Hellmann's Tangy Mayonnaise 2.5kg 100.0 g
  • Coriander (fresh), finely chopped 20.0 g

A delicious, wholesome salad packed with tender chicken and crunchy vegetables!

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Preparation

  1. Barley and Quinoa:

    1. Cook the barley and quinoa in the water and salt until soft, ± 30 min. Rinse under cold water, drain and set aside until needed.
  2. Chicken Mix:

    1. Mix the chicken, oil, Robertsons Savoury Rice and Robertsons Veggie Seasoning together. Heat a pan and fry the chicken until done. Remove from the pan and set aside to cool.
  3. Salad Mix:

    1. Mix the cherry tomatoes, cucumber, pineapple, spring onion, feta cheese, Hellmann's Tangy Mayonnaise and coriander together until combined.
    2. To serve: Spoon the mixture into a poke bowl, garnish with rocket leaves, seal, label and serve.
  4. Did You Know:

    1. You can also replace the lentils and barley with pasta screws or even wholewheat couscous for a different option.
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