This salad wasn't as flavourful as I was expecting. The original ingredient is millet rather than barley and I forgot to put the curry leaves in the water! So I'm not sure if that was why it was lacking in flavour.
Indian Spiced Barley (from WeightWatchers Weekend)
(9 WW ProPoints per serving)
4 curry leaves
1 small red onion, chopped
1 small red chilli, deseeded and finely sliced
2 tsp mustard seeds
1 tsp garam masala
50g spinach, roughly shredded
1 chicken breast, cut into bite seized pieces
Bring a pan of water to the boil and add the chicken stock cube, barley and curry leaves, cook according to packet instructions.
Meanwhile put the egg into a pan and bring to the boil, cook for 8-10 mins. Drain and plunge into cold water.
Spray and frying pan with cooking spray and add the mustard seeds, cook until popping then add the onion, chilli and garam masala and cook for 3-5 mins.
Put the barley, onion mixture, spinach and chicken into a bowl and mix together. Transfer into a lunch box and top with half an egg each.