Brown rice, pearl barley and apples make this a deliciously crunchy, low-GI salad. The hummus used in the dressing also lowers the GI value of the dish.
Brown rice and barley salad
Ingredients
Dressing
- 60ml (¼ cup) hummus
- 60ml (¼ cup) Bulgarian yoghurt
- a few fresh coriander leaves juice of 1 lemon
- 5ml (1 tsp) honey salt and freshly ground black pepper, to taste
- 200g (1 cup) brown rice
- 180g pearl barley 1 red onion, cubed
- 2 Granny Smith apples, 1 cubed and 1 thinly sliced
- 1 stick of celery, thinly sliced
- a handful of fresh flat-leaf parsley, chopped a handful of rocket
- 100g soft goat’s cheese, broken into pieces
Instructions
1
For the dressing, combine all the ingredients and set aside.
2
Cook the rice and pearl barley according to the instructions on the packet in a large saucepan of salted boiling water. Drain.
3
Combine the rice, pearl barley, onion, cubed apple, celery and parsley in a big salad bowl. Toss the rocket leaves through and scatter the goat’s cheese on top. Add the sliced apple, drizzle with the dressing and serve
Notes
To drink: Go for Cape Point Vineyards Semillon: it’s a rare gem but worth the effort of tracking down.
