This salad is fruity, high in fibre and full of flavour. It makes a lovely presentation. Use soya yoghurt to make this dish vegan.
45 people made this
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
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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.
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
by ALVIN P. FOIX
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