Barley Salad With Almonds And Apricots

Barley Salad With Almonds And Apricots


42 people made this

About this recipe: This salad is fruity, high in fibre and full of flavour. It makes a lovely presentation. Use soya yoghurt to make this dish vegan.


Serves: 11 

  • 300g (11 oz) pearl barley
  • 1L (1 pint 12 oz) water
  • 1 tablespoon rapeseed oil
  • 1 red onion, thinly sliced
  • 85g (3 oz) dried apricots, sliced
  • 50g (2 oz) sliced almonds
  • 2 tablespoons chopped fresh parsley
  • 225g (8 oz) low fat plain yoghurt
  • 2 tablespoons honey
  • 1 lemon, juiced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1 pinch ground nutmeg

Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

  1. Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
  2. Pour oil into a small frying pan, and place over medium heat. Add onion, and sauté until golden brown.
  3. In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
  4. In a small bowl, mix together yoghurt, honey, lemon juice, cinnamon, turmeric, salt and nutmeg. Pour over the barley mixture, and toss well to combine. Serve at room temperature.

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Reviews (5)


Used different ingredients. This salad was good, but I think I will try dicing the onions also, or just leave them out. I was out of nutmeg, so I added some allspice, which was very good. - 24 Jul 2008


Altered ingredient amounts. I loved this one. I doubled the spices and substituted cranberries for the apricots. I'm making a big batch for my daughter's wedding! - 24 Jul 2008


bits of broccoli florets made this very colourful as well as tasty - 24 Jul 2008

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