0 0
Kelly’s Herby Barley Salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

2 Cups Alison’s Pantry quick cook barley Can be replaced with Quinoa
3 Cups Vegetable Stock
1 Cup Frozen Edamame Beans
1/2 Cup Alison’s Pantry natural pistachios Roughly Chopped
1/2 Cup Alison’s Pantry unsalted roasted cashews Roughly Chopped
1/2 Cup Sundried Tomatoes Roughly Chopped
1/2 Cup Pitted Kalamata Olives Roughly Chopped
3 Stems Kale spine removed and finely chopped
Dressing
1/2 Cup Alison’s Pantry pine nuts
150ml Olive Oil
60ml Lemon or Lime Juice
1 Small Garlic Clove Finely Chopped
1 Packed Cup Parsley or Basil
Sea Salt and Cracked Pepper

Kelly’s Herby Barley Salad

Features:
  • Vegan
  • Medium

Ingredients

  • Dressing

Directions

Share

Steps

1
Done

Place the barley and stock into a medium saucepan. Bring to a boil. Reduce to a simmer and cook with a lid slightly ajar for 20 minutes. Place the lid on tightly and leave to sit for 10 minutes while the remaining stock is absorbed

2
Done

Leave the barley to come to room temperature or chill in the fridge. You can speed this up by spreading on a couple of plates.

3
Done

Toast the pine nuts in a dry skillet over a medium heat until lightly golden.

4
Done

Add to a small food processor or use a hand blender to blitz together with all the dressing ingredients until fairly smooth. Taste and season well.

5
Done

Cover the edamame beans in boiling water and leave for 5 minutes. Drain well.

6
Done

Combine the cooled barley, nuts, edamame beans, sundried tomatoes, olives and kale. Stir well. Drizzle over the dressing and toss to coat evenly. Taste salad and season again if necessary.

7
Done

Note

It’s important that the barley is properly cooled when mixed with the other ingredients or the dressing will be absorbed into the grain and leave the salad dry.

8
Done

To Replace Barley with Quinoa

Place 1 ½ cups of Alison’s Pantry quinoa that has been rinsed well, into a medium saucepan with 3 cups of vegetable stock. Bring to a boil. Reduce to a simmer and cook, with a lid slightly ajar for 15 minutes, until tender and the liquid has been absorbed. Remove from the heat, place the lid on tight and leave to sit for 5 minutes. Fluff with a fork and then cool as per the recipe.

The Cafe

previous
Kelly Gibney’s Pea, Barley and Green Herb Falafels with Tahini Yoghurt
next
Chelsea’s Lemon Mousse ‘Cheesecake’
previous
Kelly Gibney’s Pea, Barley and Green Herb Falafels with Tahini Yoghurt
next
Chelsea’s Lemon Mousse ‘Cheesecake’