So, in my week off – I’m a teacher by day and want-to-be food blogger by night – I decided to whip up a warm salad to stave off the cravings for all things naughty. Sometimes it actually feels like the biscuits are calling me from the cupboard and I’ve often found that in my plight to be “healthy” I’ve eaten a small lunch, only to be undone by an afternoon cuppa and several digestives. Then once the taste of refined sugars and buttery fats has taken hold, I’ve found myself delving in to chocolates (still leftover from Christmas!) and anything else that’s calorific and lurking in the back of my cupboards. Rocky road, anyone? With guilt washing over me, I consider the soggy salad, or tasteless egg white omlette I had for lunch and just wish I’d had a bacon sandwich instead.
I found this recipe online and tweaked it slightly to suit my needs and what was in my cupboard and supermarket at the time. With nourishing, vitamin-filled pearl barley and a healthy kick of smoked paprika (containing capsaicin which helps lower blood pressure) and all the benefits of onions, olives and hit of protein from the feta cheese, it felt quite naughty but on reflection is much better for you and helps to keep cravings at bay. If, like me, you don’t mind eating cold leftovers, I see no reason why you can’t increase the quantities and take some for lunch the next day. It would also taste good with grilled chicken and gently panfried chorizo, if you really wanted to up the naughtiness – perhaps on a workout day? You could also add some beans – I think butter beans would absorb the flavours of the paprika and also provide an extra protein hit.
Here’s my recipe – for one.
50g pearl barley
1/4 White onion sliced
1 large garlic clove (I’m a big fan) crushed
1 tsp smoked paprika
1 tbsp tomato puree
small handfull black olives chopped
small handful sunblush or sundries tomatoes chopped
feta cheese (as much – or as little – as you like)
parsely to serve
Place the pearl barley in a pan of cold water and bring to the boil for approximately 25 minutes. Gently pan fry the onions and garlic in olive oil and when softened, but not coloured, add the smoked paprika. At this point, I added a little water with the tomato puree to make a slightly wetter sauce. Keep adding water as needed, a few splashes at a time, while the flavours mingle together. When cooked through for a few minutes, add the olives and sunblush tomatoes and a drizzle of olive oil. When the barley is cooked, tip into a bowl and smother with your sauce and crumble some chunks of feta over the top before finishing with some torn, or finely chopped, parsely.
There we have it. Not the least calorific lunch on the block but healthy and satisfying all the same. A bowl yesterday saw me through until dinner time in the evening and because I’d been “good” and avoided sweet, sugary snacks, I was more inclined to enjoy a healthy, nourishing dinner too.