Barley And Fresh Herb Salad With Roasted Tomatoes Recipes
BARLEY AND FRESH HERB SALAD WITH ROASTED TOMATOES
Use pearl barley for this hardy picnic salad. Full of tomatoes, snow peas, feta cheese and fresh herbs, it's a great dish to bring to a potluck or barbecue.
Categories Salads
Yield Makes 7 cups.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Combine water and barley in a small pot over medium heat. Simmer until barley is tender, about 15 - 20 minutes. Drain and rinse under cold water.
- Meanwhile, whisk 2 tbsp oil, garlic and honey together. Spread tomatoes on a parchment paper-lined baking sheet and drizzle with oil mixture. Toss to combine. Bake until tender, about 10 - 15 minutes.
- To make dressing, whisk 2 tbsp oil, vinegar, Dijon mustard, salt and pepper together in a small bowl.
- Transfer barley to a large bowl. Add peas, parsley, mint, cheese, seeds and dressing. Toss to combine. Stir in roasted tomatoes.
Nutrition Facts : Calories 352 calories, 21.4 g fat, 10.2 g protein, 32.8 g carbohydrate, 8.4 g fibre, 428 mg sodium
HERBED BARLEY SALAD
This healthy barley-based salad is great to have on hand - especially for those on Phase 2 of the South Beach diet!
Provided by Just Call Me Martha
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine water, garlic and barley in a large pot.
- Bring to boil and then reduce heat, cover and simmer for 40 minutes or until barley is tender.
- Drain excess water.
- To make dressing, combine mustard, garlic and vinegar.
- Whisk together, then slowly whisk in olive oil.
- Season with salt and pepper if desired.
- Combine half of dressing with warm barley.
- Stir in vegetables and herbs.
- Toss with remaining dressing.
- Season to taste.
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ROASTED TOMATO SALAD WITH FETA, PEARL BARLEY AND HERBS …
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5/5 (2)Category MainsCuisine British RecipesCalories 547 per serving
- Heat the oven to 200°C/ 180°C fan/gas 6. Halve the tomatoes. Cut the onions into wedges, keeping the root ends intact. Space out the tomatoes, onions and garlic in a large baking tray. Drizzle over a little olive oil and sift over the icing sugar. Season, then roast for 25-30 minutes until the onions are lightly caramelised and the tomatoes are shrivelled. After 15-20 minutes, scatter over the almonds and continue to cook.
- Meanwhile, simmer the pearl barley in boiling salted water for 20-25 minutes until tender with a little bite. Drain and stir through a glug of olive oil, then check the seasoning.
- In a large bowl, toss the cooked veg and any juices through the barley (squeeze the garlic cloves from their skins). Stir through the feta, herbs and lemon juice, then taste, season and serve.
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