Pearl Barley Salad with Summer Squash
This Pearl 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.
Servings: 4 as a main
Calories: 435kcal
Ingredients
For roasting…
- 200 grams patty pan squash (approximatel 4-5, 7 ounces)
- 200 grams zucchini (courgette) (approximately 2 medium, 7 ounces)
- ½ medium red capsicum (bell pepper)
- ½ mediuam red onion
- 2 tablespoons olive oil
- 1 tablespoons fennel seeds
- Sea salt and cracked black pepper
For the salad…
- 1½ 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)
Instructions
Cook Pearl Barley
- Preheat the oven to 220°C (430°F) and line a baking tray.
- Rinse your pearl barley in a colander 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.
Prepare Your Veg and Herbs
- Wash and trim all your vegetables, then chop them into small dice.
- Put all your chopped vegetables on your baking tray, sprinkle with 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 turning half way through (approximately 20 minutes). Add a squeeze of lemon juice when they are done and still hot.
- Wash the parsley and dill leaves, shake to remove excess water, then roughly chop.
Assemble Your Salad
- Put everything in a large mixing bowl - pearl barley, vegetables, herbs, oil and lemon juice, season and toss until well combined
- Arrange your salad in a bowl, scatter the seeds on top then chill until you are ready to serve. The longer it stands the tastier it is!
Video
Notes
Our top tips for making our Pearl Barley Salad :
- It is important you take the time to rinse your barley to remove any dust, dirt and debris.
- Make sure that you boil your pearl barley in plenty of water, as it will double in size.
- Pearl barley releases starch into its cooking water, so you must rinse it before adding the rest of your salad ingredients.
- It is important to add a squeeze of lemon juice while your vegetables are hot, as they will absorb it quickly and add a delightful tang to this salad.
Nutrition
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