Barley Yoghurt Salad

    Barley Yoghurt Salad


    41 people made this

    This is a side dish a bit like tabouleh but with barley and yoghurt. It's high in protein, delicious and very good for you.

    Serves: 11 

    • 300g pearl barley
    • 4 cups (1 litre) water
    • 1 tablespoon vegetable oil
    • 1 red onion, thinly sliced
    • 85g dried apricots, sliced
    • 50g sliced almonds
    • 2 tablespoons chopped fresh parsley
    • 250g reduced 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

    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. 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.
    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 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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