Green barely salad
Barley is an incredibly versatile ingredient to have in your pantry. It has a nutty flavour, chewy texture and is packed full of vitamins, minerals and antioxidants. The two main types of barley you’ll find in stores differ by the way they are processed. Pearl barley is the kind you’ll probably see most often. It is processed, or ‘polished’, to remove the outer bran layer and husk; as a result, it is light in colour with a matte finish. Hulled barley, on the other hand, is minimally processed; only the inedible outer shell is removed. Because of this, hulled barley takes much longer to cook compared to pearl barley. Although pearl barley isn’t considered a whole-grain due to the way it is processed, both are healthy substitutes for dishes containing other grains like brown rice or quinoa.
Prepare the perfect pearl barley! Try our Green barely salad.
PREP TIME 10 min |SERVES 4
INGREDIENTS
- 1 ½ cups pearl barley
- 4 ½ cups water
- 1 tsp salt
- 1 cup frozen peas
- 1 cup frozen shelled edamame
- 150g mange touts, sliced
- ½ cup fresh mint leaves
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 300g labneh
METHOD
RINSE barley in a sieve under cold running water.
PLACE barley, water and salt in a pot and bring to a boil over medium heat. Reduce heat to a simmer and cook for 25 minutes or until barley is tender. Drain and set aside to cool.
COOK peas, edamame and mange touts in a pot of boiling water for 1 minute. Immediately plunge into a bowl of iced water to retain colour and crunch. Drain and set aside.
COMBINE vegetables with cooked barley. Toss through mint, lemon juice and olive oil.
TOP with labneh and serve.
Tip: The labneh can be swapped out for feta, mozzarella or soft goats cheese
Green barely salad
Ingredients
- 1 ½ cups pearl barley
- 4 ½ cups water
- 1 tsp salt
- 1 cup frozen peas
- 1 cup frozen shelled edamame
- 150g mange touts, sliced
- ½ cup fresh mint leaves
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 300g labneh
Instructions
Rinse barley in a sieve under cold running water.
Place barley, water and salt in a pot and bring to a boil over medium heat. Reduce heat to a simmer and cook for 25 minutes or until barley is tender. Drain and set aside to cool.
Cook peas, edamame and mange touts in a pot of boiling water for 1 minute. Immediately plunge into a bowl of iced water to retain colour and crunch. Drain and set aside.
Combine vegetables with cooked barley. Toss through mint, lemon juice and olive oil.
Top with labneh and serve.
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