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Bright vegetable and barley salad

SERVES 4 // HANDS-ON 40 min

For the salad
100g baby carrots
1 cucumber
½ broccoli
2 mielies
100g cherry tomatoes
60 ml black olives, pitted
1 green pepper
1 red onion
200g pearl barley, cooked
Handful parsley, chopped
Zest of 1 lemon
For the dressing
60 ml white wine vinegar
60 ml olive oil
1 tbsp chopped parsley
1 tsp chopped basil
1 tsp chopped thyme
1 tsp lemon juice
1 clove garlic, peeled and crushed
½ tsp salt and ½ tsp pepper

1. Prepare the vegetables: Slice the carrots and cucumber into thin strips with a peeler. Cut the broccoli into florets and blanch. Blanch the mielies and cut off the kernels. Halve the tomatoes; slice olives, pepper and onion.
2. Mix the barley with the veg, parsley and lemon zest.
3. Combine all the dressing ingredients with a hand blender.
4. Toss the salad and dressing together and serve.

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