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Pearl barley salad

Wheat and dairy free. Serve as a main course or as a side salad.

Customer Rating:
5.0 (1 votes)

Posted by: Rhona
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

4

Courses etc.

Main Courses
Side dishes
Starters

You will need

IngredientAdd
200g pearl barley More products
1 tbsp olive oil More products
500ml wheat free vegetable stock More products
a pinch of saffron

Awaiting stock

 		More products
the juice of 2 freshly squeezed lemons, 75ml More products
1/4 cup olive oil More products
sea salt More products
freshly ground pepper More products
1/2 cucumber peeled, seeded and cubed More products
12 (or more) black olives, stoned and halved

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 		More products
2 heads of chicory, trimmed and sliced

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 		More products
8 spring onions trimmed and sliced

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 		More products
1 red chilli seeded and chopped This item is not available to buy. This could be because it is seasonal or out of stock. More products
2 tbsps shredded basil leaves

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 		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Saute the barley in a pan with the tbsp olive oil for a minute and then add the vegetable stock and saffron, simmer for 45 mins, topping up with water if necessary.
  • Drain and put in a salad bowl.
  • Add 75ml lemon juice plus 1/4 cup olive oil and salt and pepper.
  • Stir in the cucumber, tomatoes, olives, chicory, spring onions and chilli.
  • Serve topped with the basil leaves, this can be served with vegetable dishes or with a fresh green salad with lightly toasted seeds.

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