Spirulina Pesto, Barley and Roasted Broccoli Salad

A welcome addition to any winter menu, this superfood salad is full of flavour and perfect served alongside fish or chicken for an easy midweek meal.


  • 1 bunch broccoli, florets cut with stalks intact and halved length ways
  • 2 tbs extra virgin olive oil
  • ½ cup pearl barley, cooked (see note)
  • 250g cherry tomatoes, cut into quarters
  • Bunch of basil leaves – to serve, if desired
  • Flaked cashew nuts – to serve, if desired

Spirulina Pesto

  • 1 bunch basil leaves, washed
  • 1-2 garlic cloves, crushed
  • ½ cup fresh parmesan cheese, finely grated
  • 100g cashew nuts
  • 1 lemon, juiced
  • 1 tsp lemon zest
  • 2 tsp Bioglan Spirulina Powder
  • Pinch of salt, to taste
  • ¼ cup extra virgin olive oil
  • Add water to thin, if needed


Step 1.
Preheat oven to 180C.

Step 2.
To make the pesto, blend all ingredients in a food processor until smooth, set aside.

Step 3.
Place the broccoli on a baking tray and drizzle with olive oil. Cook in the oven for 15-20 minutes.

Step 4.
Combine the broccoli, cooked barley* and cherry tomatoes in a bowl and toss. Dress with a few tablespoons of pesto. Top with fresh basil leaves, if using, and a sprinkle of cashew nuts.

*Note: Place barley in a saucepan with 1 cup of water. Bring to the boil and gently simmer for 20-25 minutes until tender, drain.

Serves 2 as a side

Recipe by Zoe Bingley-Pullin