• 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

    Serves: 4
    Cooking Time: 20 mins

    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.


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