Barley Feta And Pear Salad Recipes
HERBED BARLEY SALAD WITH FETA
Steps:
- Cook the barley in 3 x water for 30 minutes (according to package instructions). Remove from heat and let stand 15 minutes. Fluff with a fork. Transfer to a large serving bowl and set aside to cool.
- Meanwhile, in a small bowl, combine the lemon juice, garlic clove, maple syrup, olive oil, salt and pepper. Whisk together until emulsified.
- Add the parsley, dill and mint to the bowl with the cooled barley. Toss to combine. Pour over the dressing and toss again. Finally add the feta, pomegranate seeds, almonds and sumac (if using) and toss to combine. Taste and add more salt and pepper, to taste. Serve and enjoy!
Nutrition Facts : Calories 422 kcal, ServingSize 1 serving
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
BARLEY, FETA, AND PEAR SALAD
Categories Cheese Fruit Side Vegetarian Quick & Easy High Fiber Feta Pear Walnut Barley Celery Fall Healthy Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a 2-quart saucepan three fourths full with boiling water boil barley, partially covered, until tender, about 30 minutes.
- While barley is cooking, in a baking pan toast walnuts in middle of oven until golden, about 7 minutes. Chop parsley. Cut celery and radicchio into 1/4-inch dice. Peel and core pear and cut into 1/4-inch dice.
- Drain barley in a sieve and transfer to a bowl. Add feta to barley and add nuts, parsley, celery, radicchio, pear, lemon juice, oil, and salt and pepper to taste. Toss salad until combined.
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- Heat the oven to 200°C/180°C fan/gas 6. Put the carrots in a roasting tray with a drizzle of oil and season with salt and pepper. Roast for 35-40 minutes until tender and golden. For the final 10 minutes, add the torn baguette and a little more oil; turn the bread after 5 minutes so it’s golden on both sides.
- Meanwhile, put the pearl barley in a large saucepan with the chicken stock and bring to the boil. Cook over a medium-high heat for 25 minutes or until the stock is absorbed and the barley is tender. Tip into a bowl and allow to cool a little.
- While the barley is cooking, prepare a dressing. Mix the lemon zest and juice with 3 tbsp oil, then season to taste with salt and pepper.
- Stir the roasted carrots into the cooled pearl barley, along with the remaining ingredients. Toss with the dressing and serve with basil sprinkled over.
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