Glow-up GOODIES Get your green goddess on with these healthy snacks
BREAKFAST GLOW PLATE INGREDIENTS
•1½ cups pearl barley •1 beetroot, peeled, chopped finely •700g Kent pumpkin, unpeeled, cut into thin wedges •2 garlic cloves, crushed •⅓ cup extra-virgin olive oil •200g kale (see tip) •4 eggs
TIP
You'll need about half a bunch of kale for this recipe. You can reserve the trimmed kale stalks to add to stir-fries and soups.
AVOCADO-YOGHURT DRESSING
•¾ cup kefir yoghurt or
Greek-style yoghurt •1 small avocado, chopped coarsely •2 tbsp fresh dill tips •2 tbsp fresh flat-leaf parsley leaves •1 green onion, chopped finely •2 tbsp apple cider vinegar
METHOD
1 Preheat oven to 200°C. Line two large oven trays with baking paper. 2 Place pearl barley, beetroot and 4½ cups water in a large saucepan. Bring to the boil. Reduce heat to low, cook, covered, for 35 minutes or until barley is tender. Drain barley and beetroot mixture. 3 Place pumpkin, 1 garlic clove and 2 tbsp of oil in a large bowl. Season and toss to coat. Spread pumpkin over one tray. Roast for 15 minutes. 4 Separate kale leaves from stalks. Place kale leaves, remaining garlic and 1 tbsp of oil in a bowl. Season and toss to coat. Spread kale over remaining tray. Roast in oven with pumpkin for a further 20 minutes, or until kale is crisp and pumpkin is tender and lightly browned. 5 Make avocado-yoghurt dressing. 6 Heat remaining oil in a large frying pan over medium heat. Fry eggs for 2 minutes or until cooked. 7 Divide barley mixture, pumpkin, kale and eggs among plates. Season. Serve with avocado-yoghurt dressing.
AVOCADO-YOGHURT DRESSING Process or blend ingredients until smooth. Season to taste.
SERVES
4
BELLA HADID
