Pearl barley salad

A wholesome salad recipe full of filling pearl barley and bursts of juicy tomato and salty feta in every bite.

Pearl barley salad

Another good way to use pearl barley is in a risotto, like this mushroom and spinach one.

  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, oven time 35-40 min

A wholesome salad recipe full of filling pearl barley and bursts of juicy tomato and salty feta in every bite.

Another good way to use pearl barley is in a risotto, like this mushroom and spinach one.

Nutrition: per serving

Calories
535kcals
Fat
18.7g (5.6g saturated)
Protein
18.1g
Carbohydrates
71.1g (8.3g sugars)
Fibre
4.7g
Salt
1.2g

Ingredients

  • 3 carrots, thinly sliced
  • Olive oil for drizzling and dressing
  • ¼ baguette, torn (it’s fine if it’s a bit stale)
  • 250g pearl barley
  • 1 chicken stock cube dissolved in 600ml freshly boiled water
  • Zest and juice 1 lemon
  • 250g cherry tomatoes, halved
  • ½ bunch fresh flatleaf parsley, roughly chopped
  • ½ cucumber, chopped
  • 100g feta, crumbled

 

To serve

  • Handful fresh basil, roughly chopped
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the carrots in a roasting tray with a drizzle of oil and season with salt and pepper. Roast for 35-40 minutes until tender and golden. For the final 10 minutes, add the torn baguette and a little more oil; turn the bread after 5 minutes so it’s golden on both sides.
  2. Meanwhile, put the pearl barley in a large saucepan with the chicken stock and bring to the boil. Cook over a medium-high heat for 25 minutes or until the stock is absorbed and the barley is tender. Tip into a bowl and allow to cool a little.
  3. While the barley is cooking, prepare a dressing. Mix the lemon zest and juice with 3 tbsp oil, then season to taste with salt and pepper.
  4. Stir the roasted carrots into the cooled pearl barley, along with the remaining ingredients. Toss with the dressing and serve with basil sprinkled over.

 

 

 

Nutrition

Nutrition: per serving
Calories
535kcals
Fat
18.7g (5.6g saturated)
Protein
18.1g
Carbohydrates
71.1g (8.3g sugars)
Fibre
4.7g
Salt
1.2g

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Healthy family meals

Easy leek and kale pearl barley with crispy lardons

Think risotto, then crank things up a notch – this...

Save recipe icon Save recipe icon Save recipe

Healthy vegetarian

Easy green pearl barley salad with roast parsnips and goat’s cheese

A vegetarian salad recipe, made with pearl barley, parsnips and...

Save recipe icon Save recipe icon Save recipe

Discover one-pots

Mushroom and spinach pearl barley risotto

This vegetarian risotto recipe is made with pearl barley as...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.