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5 from 1 vote

Barley Salad with Summer Squash

This Barley salad is hearty enough to have for dinner, packed full of abundant summer squash, with the lemon and dill adding a bright fresh note.
Prep Time15 mins
Cook Time30 mins
Course: Salad
Cuisine: Australian
Keyword: Intermediate
Servings: 4 as a main
Calories: 435kcal


For roasting…

  • 200 grams patty pan squash (approximatel 4-5)
  • 200 grams zucchini (courgette) (approximately 2 medium)
  • ½ red capsicum (bell pepper)
  • ½ red onion
  • 2 tbsps olive oil
  • 1 tbsps fennel seeds
  • Sea salt and cracked black pepper

For the salad…

  • cups pearl barley
  • 2 tbsps dill leaves
  • 2 tbsps parsley leaves
  • 1 tbsps olive oil
  • 3 tbsps lemon juice

For the garnish…

  • 2 tbsps mixed seeds (pumpkin, sunflower, sesame, poppy, linseeds)


  • Preheat the oven to 220°C (430°F). Line a baking tray.
  • Rinse your pearl barley in a strainer under cold running water to remove any grit.
  • Bring a medium saucepan of salted water to boil then add your pearl barley and cook until al dente (approximately 30 minutes). If scum forms in the water while the pearl barley is cooking remove with a slotted spoon.
  • Once the barley is cooked rinse well under cold running water.
  • Wash and trim all your vegetables, then chop them into small dice.
  • Put all your chopped vegetables on your baking tray, sprinkle the fennel seeds on top, drizzle with olive oil. Season with salt and pepper and mix until the vegetables are well coated with the oil.
  • Place in the middle section of your oven and roast until golden brown (approximately 20 minutes). Add a squeeze of lemon juice when they are done.
  • Wash the parsley and dill leaves, shake to remove excess water, then roughly chop.
  • Put everything in a large mixing bowl - pearl barley, vegetables, herbs, oil and lemon juice, season and toss until well combined
  • Arrange in a salad bowl, scatter the seeds on top then chill until you are ready to serve. The longer it stands the tastier it is!


Calories: 435kcal | Carbohydrates: 67g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 34mg | Potassium: 589mg | Fiber: 14g | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 45mg | Calcium: 67mg | Iron: 3mg