Pearl Barley Salad With Feta Toasted Almonds Lemon And Parsley Recipes

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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

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

HERBED BARLEY SALAD WITH FETA



Herbed Barley Salad with Feta image

This herbed barley salad is a delicious and healthy summer salad packed with parsley, dill and mint. Plus feta, pomegranate and almonds for a flavorful grain salad.

Provided by Elle

Categories     Salad     Side Dish

Time 45m

Number Of Ingredients 13

1 cup pearl barley ((200 g))
1 small bunch flat-leaf parsley, (chopped)
1 small bunch dill, (chopped)
handful mint leaves, (chopped (about 1 1/2 tablespoons))
100 g feta, (crumbled)
seeds from half a pomegranate
25 g slivered almonds, (lightly toasted (3 tablespoons))
1 teaspoon ground sumac ((optional))
4 tablespoons freshly squeezed lemon juice
1 garlic clove, (minced)
1 teaspoon maple syrup
4 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper, (to taste)

Steps:

  • Cook the barley in 3 x water for 30 minutes (according to package instructions). Remove from heat and let stand 15 minutes. Fluff with a fork. Transfer to a large serving bowl and set aside to cool.
  • Meanwhile, in a small bowl, combine the lemon juice, garlic clove, maple syrup, olive oil, salt and pepper. Whisk together until emulsified.
  • Add the parsley, dill and mint to the bowl with the cooled barley. Toss to combine. Pour over the dressing and toss again. Finally add the feta, pomegranate seeds, almonds and sumac (if using) and toss to combine. Taste and add more salt and pepper, to taste. Serve and enjoy!

Nutrition Facts : Calories 422 kcal, ServingSize 1 serving

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