Barley Salad With Almonds And Apricots

Barley Salad With Almonds And Apricots

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About this recipe: This salad is fruity, high in fibre and full of flavour. And if you like, curd can also be added here.


Serves: 11 

  • 300g pearl barley
  • 1L water
  • 1 tablespoon oil (rapeseed preferred)
  • 1 red onion, thinly sliced
  • 85g dried apricots, sliced
  • 50g sliced almonds
  • 2 tablespoons chopped fresh parsley
  • 225g plain curd
  • 2 tablespoons honey
  • 1 lemon, juiced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1 pinch ground nutmeg

Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

  1. Rinse barley in a fine sieve. Bring water to a boil in a heavy pan. 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.
  2. Pour oil into a small frying pan, and place over medium heat. Add onion, and sauté until golden brown.
  3. In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
  4. In a small bowl, mix together curd, 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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