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Nutrition
Barley Salad
A fresh light salad for busy professionals can be done easily with minimum effort. With a handful of herbs, some tossed veggies and nuts will not only make it look colourful but also satiating.
Barley Salad - Full Recipe
2
serves
280
K calories
35
minutes
5/10
simplicity
Easy Steps
01Preheat the oven to 220 degree celsius, set the pumpkin on a baking pan, drizzle with oil, and grill for 40-45 minutes to soften it.
02On the side, combine half a cup of barley with water in a medium saucepan. Bring to a boil and lower to a simmer. Cook until the barley is tender, yet chewy.
03To prepare the dressing, whisk all of the ingredients together (mentioned in the ingredient list) until a smooth and creamy texture is formed, and then refrigerate.
04Once the barley is ready, run it under cold water, drain the excess water through the strainer. And, when the pumpkin is ready, leave it at room temperature to cool.
- 1/2 Cup Barley
- 1 Cup Chopped Parsley
- 250g Pumpkin
- 1/2 Cup Of Crumbled Feta (Optional)
- 2 Tbsp Of Garlic Paste
- 1/4 Cup Walnuts
- 1 Cup Chopped Cherry Tomatoes
- 2 Tbsp Nutritional Yeast
- 1/2 Cup Balsamic Vinaigrette
- 3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Of Garlic Powder
- 2 Tbsp Pepper
- 1 Large Lemon
- 2 Tbsp Tahini
- Salt As Per Taste
- 1 1/2 Tbsp Salt
- 1 Cup Parsley Paste
Cut the pumpkin into pieces and place in a bowl. Add barley, parsley paste, and the dressing. Refrigerate for 15-20 minutes.
06Take the bowl out, and toss the salad with crumbled feta, cherry tomatoes, garlic paste, nutritional yeast, parsley, and walnuts. Add salt to taste.
07Keep the salad back to the refrigerator for at least 30 minutes. The longer you refrigerate, the better it tastes.
08Remove it from the refrigerator 30 minutes before serving. Garnish with parsley and chickpeas.
Nutritive Value
- Carbohydrates: 12g
- Protein: 26g
- Fat: 22g
- Fibre: 6g
Inspired by curious creativity and tantalising flavours, Natasha Mehta brings wholesome culinary delights to life.
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