Ingredients
• Red apples 2 medium• Barley 1 cup
• Pumpkin seeds 1/4 cup
• Lemon juice 1 1/2 tablespoons
• Salt to taste
• Apple juice 1/2 cup
• Extra virgin olive oil 3 tablespoons
• Fresh mint leaves 10-15
• Parsley 2-3 sprigs
• coriander sprig 4-5
• Black pepper powder 1/2 teaspoon
• Iceberg lettuce leaves few
• Lollorosso lettuce leaves few
• Honey 3 teaspoons
Method
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. 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 tbsp 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 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.
Method
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
Ingredients
| • | Red apples | 2 medium |
| • | Barley | 1 cup |
| • | Pumpkin seeds | 1/4 cup |
| • | Lemon juice | 1 1/2 tablespoons |
| • | Salt | to taste |
| • | Apple juice | 1/2 cup |
| • | Extra virgin olive oil | 3 tablespoons |
| • | Fresh mint leaves | 10-15 |
| • | Parsley | 2-3 sprigs |
| • | coriander sprig | 4-5 |
| • | Black pepper powder | 1/2 teaspoon |
| • | Iceberg lettuce leaves | few |
| • | Lollorosso lettuce leaves | few |
| • | Honey | 3 teaspoons |
Method
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. 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 tbsp 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 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.
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. 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 tbsp 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 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.
Ingredients
| • | Red apples | 2 medium |
| • | Barley | 1 cup |
| • | Pumpkin seeds | 1/4 cup |
| • | Lemon juice | 1 1/2 tablespoons |
| • | Salt | to taste |
| • | Apple juice | 1/2 cup |
| • | Extra virgin olive oil | 3 tablespoons |
| • | Fresh mint leaves | 10-15 |
| • | Parsley | 2-3 sprigs |
| • | coriander sprig | 4-5 |
| • | Black pepper powder | 1/2 teaspoon |
| • | Iceberg lettuce leaves | few |
| • | Lollorosso lettuce leaves | few |
| • | Honey | 3 teaspoons |
Method
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. 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 tbsp 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 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.
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. 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 tbsp 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 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.
Ingredients
| • | Red apples | 2 medium |
| • | Barley | 1 cup |
| • | Pumpkin seeds | 1/4 cup |
| • | Lemon juice | 1 1/2 tablespoons |
| • | Salt | to taste |
| • | Apple juice | 1/2 cup |
| • | Extra virgin olive oil | 3 tablespoons |
| • | Fresh mint leaves | 10-15 |
| • | Parsley | 2-3 sprigs |
| • | coriander sprig | 4-5 |
| • | Black pepper powder | 1/2 teaspoon |
| • | Iceberg lettuce leaves | few |
| • | Lollorosso lettuce leaves | few |
| • | Honey | 3 teaspoons |
Method
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. 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 tbsp 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 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.
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. 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 tbsp 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 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.
Ingredients
| • | Red apples | 2 medium |
| • | Barley | 1 cup |
| • | Pumpkin seeds | 1/4 cup |
| • | Lemon juice | 1 1/2 tablespoons |
| • | Salt | to taste |
| • | Apple juice | 1/2 cup |
| • | Extra virgin olive oil | 3 tablespoons |
| • | Fresh mint leaves | 10-15 |
| • | Parsley | 2-3 sprigs |
| • | coriander sprig | 4-5 |
| • | Black pepper powder | 1/2 teaspoon |
| • | Iceberg lettuce leaves | few |
| • | Lollorosso lettuce leaves | few |
| • | Honey | 3 teaspoons |
Method
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. 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 tbsp 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 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.
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. 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 tbsp 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 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.
Ingredients
| • | Red apples | 2 medium |
| • | Barley | 1 cup |
| • | Pumpkin seeds | 1/4 cup |
| • | Lemon juice | 1 1/2 tablespoons |
| • | Salt | to taste |
| • | Apple juice | 1/2 cup |
| • | Extra virgin olive oil | 3 tablespoons |
| • | Fresh mint leaves | 10-15 |
| • | Parsley | 2-3 sprigs |
| • | coriander sprig | 4-5 |
| • | Black pepper powder | 1/2 teaspoon |
| • | Iceberg lettuce leaves | few |
| • | Lollorosso lettuce leaves | few |
| • | Honey | 3 teaspoons |
Method
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. 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 tbsp 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 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.
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. 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 tbsp 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 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.
Ingredients
| • | Red apples | 2 medium |
| • | Barley | 1 cup |
| • | Pumpkin seeds | 1/4 cup |
| • | Lemon juice | 1 1/2 tablespoons |
| • | Salt | to taste |
| • | Apple juice | 1/2 cup |
| • | Extra virgin olive oil | 3 tablespoons |
| • | Fresh mint leaves | 10-15 |
| • | Parsley | 2-3 sprigs |
| • | coriander sprig | 4-5 |
| • | Black pepper powder | 1/2 teaspoon |
| • | Iceberg lettuce leaves | few |
| • | Lollorosso lettuce leaves | few |
| • | Honey | 3 teaspoons |
Method
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. 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 tbsp 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 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.
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. 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 tbsp 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 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.
Ingredients
| • | Red apples | 2 medium |
| • | Barley | 1 cup |
| • | Pumpkin seeds | 1/4 cup |
| • | Lemon juice | 1 1/2 tablespoons |
| • | Salt | to taste |
| • | Apple juice | 1/2 cup |
| • | Extra virgin olive oil | 3 tablespoons |
| • | Fresh mint leaves | 10-15 |
| • | Parsley | 2-3 sprigs |
| • | coriander sprig | 4-5 |
| • | Black pepper powder | 1/2 teaspoon |
| • | Iceberg lettuce leaves | few |
| • | Lollorosso lettuce leaves | few |
| • | Honey | 3 teaspoons |
Method
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. 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 tbsp 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 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.
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. 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 tbsp 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 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.
Ingredients
| • | Red apples | 2 medium |
| • | Barley | 1 cup |
| • | Pumpkin seeds | 1/4 cup |
| • | Lemon juice | 1 1/2 tablespoons |
| • | Salt | to taste |
| • | Apple juice | 1/2 cup |
| • | Extra virgin olive oil | 3 tablespoons |
| • | Fresh mint leaves | 10-15 |
| • | Parsley | 2-3 sprigs |
| • | coriander sprig | 4-5 |
| • | Black pepper powder | 1/2 teaspoon |
| • | Iceberg lettuce leaves | few |
| • | Lollorosso lettuce leaves | few |
| • | Honey | 3 teaspoons |
Method
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. 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 tbsp 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 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.
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. 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 tbsp 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 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.
Method
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
Method
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
Method
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
Method
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
Method
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
Method
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
Method
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
Method
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
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. 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 tbsp 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 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. - See more at: http://www.sanjeevkapoor.com/Apple-Barley-Pumpkin-Seeds-Salad-FoodFood.aspx#sthash.9HbDUhUR.dpuf
0 comments :
Post a Comment