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Pearl Barley Salad
Recipes for Home and Restaurant
by Nadine Lloyd
Ingredients:
(Serves 2)
1½ tablespoons grape-seed oil
½ red capsicum – diced
½ green capsicum – diced
1 bunch of asparagus – sliced
2-3 tomatoes – sliced
½ cup celery – sliced
1½ teaspoons dried herbs
Salt and pepper – to taste
1 cup pearl barley – cooked
Method:
Preheat the oven to 180°C (356°F).
Coat the vegetables in grape seed oil.
Sprinkle with herbs, salt, and pepper.
Place in an oven tray.
Bake for 15-25 minutes.
Remove and set aside to cool.
Cook the pearl barley according to the instructions on the back of the packet.
Mix the pearl barley and vegetables together.
Serve warm.
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