MyKitchen - Issue 36 - October 2017

budget basket strap here

40 OCtObEr 2017

photography: hm

images.co.za;

ill

Ustratio

Ns

: chloÉ damstra

*prices are approximate

Egyptian

barley salad

seRves 4

Hands-on 15 min

Hands-off 45 min

INGREDIENTS

1 cup pearl barley

2 tbsp olive oil

2 tbsp honey

½ tsp cumin

½ tsp cinnamon

½ cup mint

cup raisins

¼ cup walnuts, toasted

2 discs feta, sliced

¼ cup chopped spring

onions

METHOD

1. Cook barley until tender,
   30–45 minutes.


2. Mix oil, honey, cumin,
   cinnamon, salt and pepper
   in a bowl. Add the barley,
   mint, raisins and nuts.


3. Serve the salad with feta
   and spring onions.

IN YOuR pANTRY

• Baking powder • Butter
  
  
  • Cake flour • Cinnamon
    
    
    • Cumin • honey • milk
      
      
      • olive oil • salt and
        pepper • vegetaBle oil
      
      
      
      
    
    
    
    
  
  
  
  

R9*^

per serving

only

OuR

TREAT

Get r50 off any

@home purchase

of R250 or more

... just for being a

MyKitchen subscriber!

details on page 70

pg30 Budget Basket v2.indd 40 2017/08/24 2:51 PM