Ingredients

300 g pearl barley ( dry weight )
40 ml olive oil
1/2 lemon , juice of
1/2 teaspoon sea salt
1/2 teaspoon cracked pepper
1 red onion , finely diced
1 bunch flat leaf parsley , chopped
50 g almonds , toasted and chopped
100 g feta
This salad is perfect for a light lunch or as a side dish to a main meal. Pearl barley is a highly nutritious grain that has a chewy, nutty texture and a mild flavour. It is a great alternative to rice or pasta and is often used in soups, stews, and salads. In this recipe, the barley is combined with a tangy dressing, sweet red onion, fresh parsley, and salty feta cheese to create a delicious and satisfying salad.

Instructions

1.Rinse the pearl barley and add it to a large saucepan along with 1.2 litres of cold water.
2.Bring to the boil, then reduce the heat and allow to simmer for 30 minutes or until the barley is tender.
3.Meanwhile, prepare the dressing by whisking together the olive oil, lemon juice, salt and pepper.
4.Once the barley is cooked, drain it well and transfer to a large mixing bowl.
5.Add the diced red onion, chopped parsley, and whisked dressing, and toss to combine.
6.Finally, crumble the feta cheese over the top of the salad, along with the chopped almonds.

PROS

Pearl barley is a high-fibre and high-protein grain that is both filling and satisfying.

This salad is also a great source of healthy fats from the olive oil and almonds.

The feta cheese adds a delicious tangy flavour to the salad.

CONS

This salad may not be suitable for those with gluten intolerance, as pearl barley contains gluten.

The feta cheese is high in sodium, so individuals with high blood pressure should consume it in moderation.

HEALTH & BENEFITS

Pearl barley is a great source of soluble fibre, which can help to lower cholesterol levels and reduce the risk of heart disease.
It is also high in several nutrients, including copper, manganese, and vitamin B3.
The almonds in this salad are a great source of healthy fats and vitamin E, while the parsley contains antioxidants and vitamin K.

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