Pearl Barley Salad With Chickpeas Feta And Lemon Recipes

PEARL BARLEY SALAD WITH FETA, TOASTED ALMONDS LEMON AND PARSLEY

Pearl Barley Salad With Feta, Toasted Almonds Lemon and Parsley image

This recently appeared in the Sunday Life magazine, as 'Freekah salad ..." by renowned chef Karen Martini. I couldn't find freekah - and Karen recommended pearl barley as a 'perfect substitute'. The recipe calls for feta, but I've made it without and it was still delicious. I'm trying to lose a few kilos, so also omitted the oil - still yummy. Have it cold - or warm and season to taste. It goes perfectly with the Greek lamb dish I've posted - also by Karen Martini

Provided by amanda l b

Categories Grains

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

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

Steps:

Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
Toss through the onion and parsley.
Top with the almonds and feta.

Nutrition Facts : Calories 343.7, Fat 15.1, SaturatedFat 3.8, Cholesterol 14.8, Sodium 428.3, Carbohydrate 44.9, Fiber 9.9, Sugar 2.6, Protein 10.2

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