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Labarrapetite
Labarrapetite
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Tuesday 08 September 2026 15:29:49 GMT
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SUPER GLOW SALAD MEAL PREP THAT DOESN’T GO SOGGY  I often call this salad nature’s multivitamin as it is packed with so much good nutrition. Full of colour, gut-loving diversity, and skin glow nutrition. It makes the best base for lunches, pair with any protein of choice and a drizzle of creamy tahini dressing. Stores for 3-4 days and serves 4. 150g pearl barley or use a  250g precooked pack of grains  60g fresh parsley  30g fresh mint  300-400g diced butternut squash (into 2cm cubes) 1 red pepper, diced 1 cucumber, deseeded and diced  1 red onion, very finely chopped  80g pomegranate seeds  3 tbsp pumpkin seeds  3 tbsp capers  100g feta Zaatar spice blend (or use oregano) Dressing to serve 4 1 heaped tbsp tahini  2 tbsp yoghurt Juice of 2 lemons  1 tbsp honey  Salt and pepper 1 tbsp warm water to loosen  Cook the pearl barley in simmering water with a stock cube to packet instructions and allow to cool completely. Or use a precooked grain pack! Dice the butternut, microwave for 5 minutes then toss in olive oil, salt, zaatar spices and roast at 200c fan for 15 minutes. Let COOL. Core the cucumber to remove the seeds and dice. Dice the pepper and red onion too. You want these all nice and small! Chop the parsley and mint avoiding the stems.  Mix the dressing ingredients together, season and adjust to your taste. Mix the herbs, barley, roasted butternut, vegetables, pumpkin seeds, pomegranate seeds, capers and feta together. Leave unseasoned and avoid adding citrus to store. To serve, pair with a protein and drizzle over the tahini dressing.  #mealprepideas #healthymealprep #mealprepping
SUPER GLOW SALAD MEAL PREP THAT DOESN’T GO SOGGY I often call this salad nature’s multivitamin as it is packed with so much good nutrition. Full of colour, gut-loving diversity, and skin glow nutrition. It makes the best base for lunches, pair with any protein of choice and a drizzle of creamy tahini dressing. Stores for 3-4 days and serves 4. 150g pearl barley or use a 250g precooked pack of grains 60g fresh parsley 30g fresh mint 300-400g diced butternut squash (into 2cm cubes) 1 red pepper, diced 1 cucumber, deseeded and diced 1 red onion, very finely chopped 80g pomegranate seeds 3 tbsp pumpkin seeds 3 tbsp capers 100g feta Zaatar spice blend (or use oregano) Dressing to serve 4 1 heaped tbsp tahini 2 tbsp yoghurt Juice of 2 lemons 1 tbsp honey Salt and pepper 1 tbsp warm water to loosen Cook the pearl barley in simmering water with a stock cube to packet instructions and allow to cool completely. Or use a precooked grain pack! Dice the butternut, microwave for 5 minutes then toss in olive oil, salt, zaatar spices and roast at 200c fan for 15 minutes. Let COOL. Core the cucumber to remove the seeds and dice. Dice the pepper and red onion too. You want these all nice and small! Chop the parsley and mint avoiding the stems. Mix the dressing ingredients together, season and adjust to your taste. Mix the herbs, barley, roasted butternut, vegetables, pumpkin seeds, pomegranate seeds, capers and feta together. Leave unseasoned and avoid adding citrus to store. To serve, pair with a protein and drizzle over the tahini dressing. #mealprepideas #healthymealprep #mealprepping

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