Lemon Mint Barley Salad Food
BARLEY SALAD
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
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
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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- Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 minutes or until barley is tender. Drain well, place in a large salad bowl and let it cool for about 40 minutes.
- Make the dressing by placing olive oil, lemon juice, lemon zest, mustard, salt, pepper and garlic into a jar with a lid. Shake vigorously until well combined.
- Add the vegetables, chickpeas, herbs to the barley and pour over the lemon dressing. Toss well to combined, taste and adjust the seasoning according to your liking if needed.
- You can serve this barley salad at room temperature or cold. If time allows, I prefer to let it chill an extra 30 minutes in the fridge before serving. Enjoy!
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- Combine 1/2 cup mint, lemon rind, 4 teaspoons lemon juice, 1/4 teaspoon salt, pepper, and garlic in a shallow dish; add tuna, turning to coat. Cover and refrigerate 30 minutes.
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