Barley Salad With Almonds And Apricots
This salad is fruity, high in fibre and full of flavour. It makes a lovely presentation. Use soya yoghurt to make this dish vegan.
Ingredients
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
Method
Prep:15min ›
Cook:50min ›
Ready in:1hr5min
- 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.
- Pour oil into a small frying pan, and place over medium heat. Add onion, and sauté until golden brown.
- In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
- 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.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(45)
Reviews in English (36)
I like barley and this turned out fine. I think I would use a little less turmeric. I used agave syrup instead of honey, and less than the 2 tablespoonsful. Also put in some chopped tomato. - 16 Jul 2017
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