Crispy barley and plum salad
Ingredients
Salad:
- 1 cup (230 ml) dry pearl barley
- 1 red onion, chopped
- 3 plums, sliced
- 2 cups arugula or spinach
- ½ cup (120 ml) chopped olives
- ½ cup (120 ml) goat cheese or vegan feta
- ¼ cup (60 ml) chopped chives
- 1 cup (230 ml) shelled edamame beans
Nuts:
- ½ cup walnuts
- 1 tbsp agave syrup
Dressing:
- 3 tbsp fresh lemon juice
- 6 tbsp extra virgin olive oil
- 1 tsp lemon zest
- 2 garlic cloves, minced
- ½ tsp salt & pepper
- ½ tsp oregano
- ½ tsp basil
- ½ tsp Dijon mustard
Utensils
- Large pot
- Baking tray
- Skillet
- Jar with lid (for dressing)
- Knife and chopping board
Information
Cost: $$
Preparation time: 1 hour (plus soaking time if used)
Yield: 4 servings (250g each)
Preparation Method
- Soak barley (optional): Soak overnight for better texture.
- Cook barley: Boil according to package instructions until tender. Drain well.
- Crisp barley: Preheat oven to 200°C (390°F). Spread cooked barley on a baking tray and bake until lightly crispy.
- Toast nuts: In a skillet, toast walnuts with agave syrup until caramelized. Set aside.
- Prepare salad: Chop onion, slice plums, prepare greens, olives, chives, and edamame.
- Make dressing: Combine lemon juice, olive oil, zest, garlic, salt, pepper, oregano, basil, and mustard in a jar. Shake until emulsified.
- Assemble: Toss crispy barley with salad ingredients. Top with goat cheese, walnuts, and drizzle with dressing. Serve fresh.