Barley Feta And Pear Salad Recipes

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PEARL BARLEY SALAD WITH FETA, TOASTED ALMONDS LEMON AND PARSLEY



Pearl Barley Salad With Feta, Toasted Almonds Lemon and Parsley image

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

300 g pearl barley (dry weight)
40 ml olive oil
1/2 lemon, juice of
1/2 teaspoon sea salt
1/2 teaspoon cracked pepper
1 red onion, finely diced
1 bunch flat leaf parsley, chopped
50 g almonds, toasted and chopped
100 g feta

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



Barley, Feta, and Pear Salad image

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

1/3 cup pearl barley
3 tablespoons walnuts
1/2 cup packed fresh flat-leafed parsley leaves
1 celery rib
1/2 small head radicchio (about 1 1/2 ounces)
1/2 firm-ripe pear
1/4 cup crumbled feta
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil

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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