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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