Barley Salad With Almonds And Apricots
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.
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.
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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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