Easy pearl barley salad
- 1 cup pearl barley (uncooked)
- ½ cup cashews
- 250g punnet cherry tomatoes
- 75g wild rocket
- 1 red chilli
- ½ cup flat-leaf parsley
- 2 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Rinse barley under cold water, then drain.
- 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.
- While barley is cooking you can prepare the remaining ingredients for the salad. Lightly toast cashews in a frying pan and set aside.
- Halve the cherry tomatoes and roughly chop the parsley and set aside.
- Once barley is tender and the water has almost absorbed, drain and rinse under cold water.
- 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.
- 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.
- In a small jar add all the dressing ingredients, place the lid on and shake vigorously.
- If the salad will be eaten in one sitting, add the dressing and toss gently through again and add remaining cashews.
- 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/
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