Pearl Barley Salad
Serves: 4
Prep time: 10 minutes
Cook time: 5 minutes
1 serves per portion
Recipe courtesy of Jennifer Gleeson, Tewantin-Noosa Branch
Ingredients:
- ¼ cup slivered almonds OR sunflower seeds
- 3 cups mixed salad vegetables (e.g. sliced red onion, halved cherry tomatoes, chopped tomatoes, sliced cucumber, sliced celery, tinned corn, grated carrot)
- 1 ½ cups cooked pearl barley
- 1 cup baby spinach
Dressing:
- 2 tablespoons white wine vinegar
- 1 tablespoon vegetable oil
- ½ teaspoon cracked black pepper
Method:
- TOAST almonds or sunflower seeds in a fry pan over medium-low heat, stirring constantly until toasted (approx. 2-3 minutes). Set aside to cool.
- ADD salad ingredients and cooked barley to a large bowl and mix well.
- ADD dressing ingredients to a small jar with a lid and shake until combined. Pour dressing over salad and mix gently.
- ARRANGE baby spinach on a large plate or platter and top with salad and toasted nuts.
- SERVE with a lean protein of your choice.
Variations:
- Greek-style: omit toasted nuts and corn and mix through approx. 100g of reduced fat feta, cut into cubes or crumbled and a few kalamata olives
- Vegetarian protein option: serve with grilled haloumi cheese
- Vegan protein option: serve with fried tofu slices
What's Great About It:
Pearl barley is a delicious addition to salad, adding some texture and lots of fibre to the dish! This versatile salad can be made with your favourite combination of vegetables, with lots of different variations of protein that can be used. Alternatively, you can omit the protein completely and serve as a side salad.
