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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.
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
bits of broccoli florets made this very colourful as well as tasty - 24 Jul 2008