PEARL BARLEY SALAD WITH FETA, TOASTED ALMONDS LEMON AND PARSLEY
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
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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