Easy pearl barley salad
Recipe type: Salad
Salad ingredients:
  • 1 cup pearl barley (uncooked)
  • ½ cup cashews
  • 250g punnet cherry tomatoes
  • 75g wild rocket
  • 1 red chilli
  • ½ cup flat-leaf parsley
Dressing ingredients:
  • 2 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  1. Rinse barley under cold water, then drain.
  2. Add barley to a medium saucepan and add 4 cups cold water. Bring to the boil, then reduce heat to low. Simmer the barley for about 30 minutes.
  3. While barley is cooking you can prepare the remaining ingredients for the salad. Lightly toast cashews in a frying pan and set aside.
  4. Halve the cherry tomatoes and roughly chop the parsley and set aside.
  5. Once barley is tender and the water has almost absorbed, drain and rinse under cold water.
  6. Add barley to a mixing bowl if you are going to serve on a plate, or straight to a salad bowl if you will be serving it in that.
  7. Add to the barley the remaining salad ingredients and toss gently. If serving on a plate, leave some cashews to add to the top as a finishing touch.
  8. In a small jar add all the dressing ingredients, place the lid on and shake vigorously.
  9. If the salad will be eaten in one sitting, add the dressing and toss gently through again and add remaining cashews.
  10. If you will be eating the salad over a few days, add the dressing to individual serves so the salad does not go soggy in the fridge.
Recipe by Planning With Kids at https://planningwithkids.com/2019/02/26/easy-pearl-barley-salad/