Pearl Barley Salad With Feta, Toasted Almonds Lemon and Parsley |
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Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 8 |
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This recently appeared in the Sunday Life magazine, as 'Freekah salad . by renowned chef Karen Martini. I couldn't find freekah - and Karen recommended pearl barley as a 'perfect substitute'. The recipe calls for feta, but I've made it without and it was still delicious. I'm trying to lose a few kilos, so also omitted the oil - still yummy. Have it cold - or warm and season to taste. Ingredients:
300 g pearl barley (dry weight) |
40 ml olive oil |
1/2 lemon, juice of |
1/2 teaspoon sea salt |
1/2 teaspoon cracked pepper |
1 red onion, finely diced |
1 bunch flat leaf parsley, chopped |
50 g almonds, toasted and chopped |
100 g feta |
Directions:
1. Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
2. Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
3. Toss through the onion and parsley.
4. Top with the almonds and feta.
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