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Seeded barley salad with feta dressing
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100g pearl barley
50g mixed seeds
25g pack fresh basil
½ x 25g pack fresh mint
Grated zest and juice of 1 lemon
50g pack roasted almonds, chopped
50g pack Good 4U Super Sprouts
1 large avocado, peeled, stoned, cubed
50g wild rocket leaves, roughly chopped
125g feta cheese
200ml natural yogurt
1. Place the pearl barley in a saucepan and cover with cold water. Bring to a simmer and cook for 40-45 minutes until very tender, adding more boiling water if required. Drain and leave to cool.
2. In the meantime, place the mixed seeds in a dry frying pan and cook over a gentle heat until golden. Set aside to cool.
3. Tear the basil leaves and chop the mint. Place the cooled pearl barley in a large serving bowl and stir through the herbs, toasted seeds, lemon zest, almonds, sprouts, avocado and rocket.
4. For the dressing, place the feta, yogurt and lemon juice in a food processor and whizz until you have fairly smooth dressing. Taste and add a little more lemon juice if needed. Spoon the barley salad into serving bowls, drizzle over the dressing and serve.
Save time by using a pouch of cooked grains in place of the barley, such as Waitrose Love Life Spelt, Quinoa, Red Rice & Wild Rice.
Typical values per serving:
This recipe was first published in May 2017.