The Jennifer Aniston viral Salad

I can see why this recipe was so popular. It's dead easy, really tasty, and doesn't need a long list of ingredients - a complete meal in one bowl.

My version uses pearl barley, quinoa, and amaranth (instead of just one grain), plus chickpeas, feta, cucumber, red onion, grated carrot, parsley, and roasted almonds, all tossed with lemon juice and extra-virgin olive oil.

It works out at around 14-16g fibre and 24-27g protein per serving, with roughly 11 plant points if you use the three-grain mix. It serves 4 as a main meal and is filling on its own, though you could add chicken, salmon or tofu if you want more protein.

It's also good for meal prep. Make a big batch, and you've got lunch sorted for a couple of days.

Ingredients

Serves 4 as a main, serves 6 as a side

• 300g cooked grains - quinoa, pearl barley, brown rice, or a combination
  I used pearl barley, quinoa and amaranth

• 200g feta cheese, crumbled

• 1 full jar Bold Beans chickpeas, drained, or 2 cans chickpeas, drained and rinsed

• 50g red onion, finely chopped (about ½ small onion)

• ½ cucumber, cut into small dice

• 2 carrots, grated

• Large handful fresh parsley, finely chopped

• 100g almonds, or your preferred nuts, roughly chopped and roasted

• Juice of 1 large lemon

• 3 tbsp extra virgin olive oil

• Sea salt and freshly ground black pepper, to taste

Method

1. Cook your chosen grains according to the packet instructions, if needed, then allow to cool.

2. Add the grains, chickpeas, feta, red onion, cucumber, grated carrot, parsley and roasted nuts to a large bowl.

3. Pour over the lemon juice and extra virgin olive oil and toss everything together.

4. Season with salt and freshly ground black pepper to taste.

Meal prep tip: This keeps really well in the fridge for 2-3 days, if you want to make it last 4-5 then store the dressing and the nuts separately to keep the crunch!