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Preparation:

  • Pearl barley 200.0 g
  • Lentils, brown 200.0 g
  • Red quinoa 100.0 g
  • Boiling water 2.0 l
  • Chicken breast (sliced into fine strips) 500.0 g
  • Oil (for frying) 50.0 ml
  • Baby tomatoes (halved) 250.0 g
  • Fresh pineapple (cubed) 400.0 g
  • Spring onion (thinly sliced) 100.0 g
  • Jalapeno (finely chopped) 50.0 g
  • Parsley (roughly chopped) 20.0 g
  • Cucumber (cut into cubes) 200.0 g
  1. Preparation:

    • Rinse grains (pearl barley, lentils, quinoa)and cook grains together in 2 L water for 40 min. Stir occasionally to prevent burning. Rinse under cold water in a colander.
    • Coat the chicken strips in Robertsons Barbecue Spice and fry the chickenin the oil.
    • Combine cooked and cooled grains with chicken and salad ingredients (baby tomatoes, pineapple, cucumber, spring onion, jalapeno).
    • Add Robertsons Veggie Seasoning,Hellmann’s Honey and Mustard Dressing and parsley. Mix together gently until combined.
    • Portion the salad into grab-and-go containers, seal, label and serve!
    • this recipe will make 1x 1/2 Bain Marie insert
  2. Chef's Tip:

    • Replace the lentils and barley with pasta screws or even wholewheat couscous for a different option.
  3. Hint:

    • Always wash your vegetables.