Lemon Mint Barley Salad Food

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BARLEY SALAD



Barley Salad image

This Barley Salad is a colorful, fun twist on Greek salad!

Provided by Holly Nilsson

Categories     Appetizer     Salad     Side Dish

Time 2h

Number Of Ingredients 11

1 cup pearl barley
3 cups water
½ teaspoon salt
1 cup grape tomatoes (halved )
1 cup cucumber (diced)
1 bell pepper (diced, any color)
¼ cup red onion (diced)
⅓ cup kalamata olives (or black olives)
¼ cup feta cheese
1 cup Greek salad dressing (or Italian dressing)
fresh parsley for garnish

Steps:

  • Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
  • While barley is cooking, chop vegetables and place in a large bowl.
  • Add cooled barley and dressing. Toss well to combine.
  • Garnish with feta cheese and parsley. Chill 1 hour before serving.

Nutrition Facts : Calories 559 kcal, Carbohydrate 47 g, Protein 9 g, Fat 39 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 1298 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving

BROAD BEAN, BARLEY & MINT SALAD



Broad bean, barley & mint salad image

These little green beans go really well with grains like pearl barley - for a light touch, serve cold with goat's cheese, mint and nuts

Provided by Barney Desmazery

Categories     Lunch, Main course

Time 1h10m

Number Of Ingredients 11

1l vegetable stock
500g podded fresh broad bean (or use frozen)
225g pearl barley
2 handfuls mint leaves
200g radish , quartered
100g whole hazelnut , toasted and roughly chopped
140g goat's cheese , crumbled into small chunks
4 tbsp cold-pressed rapeseed or olive oil
1 tbsp red wine vinegar
juice and zest ½ lemon
1 tbsp finely chopped mint leaves

Steps:

  • Heat the stock in a medium saucepan until boiling, then add the broad beans and cook for 3 mins until they float. Using a slotted spoon, transfer to a bowl and run under cold water to stop them cooking further. Squeeze the beans from their skins, if desired.
  • Add the pearl barley to the stock and simmer over a low heat for 40-45 mins until tender. Drain the barley, stir through the mint leaves while still warm, then leave to cool.
  • For the dressing, whisk all the ingredients together, season generously and mix into the cooled barley. Serve on a large platter or individual plates, scattered with the radishes, hazelnuts and goat's cheese.

Nutrition Facts : Calories 469 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium

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