Pearl barley, pine nut and almond salad
Pearl barley, pine nut and almond salad
Ingredients
- 200g cauliflower
- 50g pine nuts, toasted
- 50g almonds, roasted
- 2 tbsp olive oil
- 1 clove garlic, finely minced
- ½ tsp salt
- 100g pearl barley, soaked
- 330ml water
- 30g cranberries
- Juice and zest of 1/2 lemon
- 1 tsp Italian herbs
- 1 sprig dill
- 1 tbsp chives
Method
- Preheat oven to 180°C.
- Toss cauliflower in 1 tbsp olive oil, season with salt and pepper then roast in the oven for 10-15 minutes or until cauliflower is tender.
- Place pearl barley and water in a medium saucepan and bring to a boil.
- Cook for 20-25 minutes or until the water is fully absorbed and barley is tender.
- Once cooked, transfer to a big salad bowl and allow to cool a little.
- In a small bowl, mix lemon juice, zest, 1 tbsp olive oil, salt, pepper, garlic, and Italian herbs.
- Toss all ingredients and dressing together in the salad bowl.
Tips
If you have a thermo cup, you can also cook the barley in it. Just place barley and boiling hot water into the thermo cup and leave it for 2 hours to cook. Pearl barley can be substituted with pearl couscous. Walnuts and pecans would also go well with this recipe.Credit
Recipe developed by Sarah Leung and Amanda Wong for Nuts for Life.| Nutrients per serve | |
| Energy | 912kJ |
| Protein | 5.5g |
| Fat | 16.7g |
| Saturated fat | 1.5g |
| Carbohydrate | 11.6g |
| Sugars | 3.8g |
| Dietary fibre | 5g |
| Sodium | 170mg |
For information purposes only. ©2024 Nuts for Life