Summer Salad Bowl

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  • - 50g pearl barley.
  • - 25g edamame beans (or beans of choice).
  • - 50g mixed leaves and kale.  
  • - 25g pickled red cabbage (from a jar).  
  • - 3 radishes, sliced.
  • - 5 sugar snaps.
  • - 25g feta cheese, crumbled.
  • - Olive oil.
  • - Sea Salt.
  • - 2tbsp pomegranate seeds.
  • - 2tbsp pumpkin seeds.
  • - Rebel Chilli Red Chilli Sauce to drizzle.

This is a really lovely summer salad.

Serves: 2 | Prep Time: 25 minutes | Difficulty: Easy.


  1. In a small saucepan, boil the barley for 25 minutes in salted water until soft.

  2. Meanwhile, toss the leaves and kale in a little bit of olive oil, and place in a serving bowl.

  3. When the barley is cooked, drain it and mix with the beans and pomegranate seeds. Place in one side of the bowl on top of the leaves.

  4. Add the picked cabbage, sugar snaps and radishes. Sprinkle with crumbled feta cheese and pumpkin seeds. Season with sea salt. 

  5. Drizzle with Rebel Chilli Red Chilli Sauce. 

  6. Shop Red Chilli