Saladsdeliciouslyella
Pearl Barley Salad & Miso Tahini Dressing
This salad is a celebration of spring! It’s packed with nutritious greens and drizzled with a sweet and salty dressing. It’s also super versatile — try adding Puy lentils for an extra protein boost — or switch the pearl barley for wholegrains like quinoa or brown rice. Leftovers work brilliantly for quick work lunches; just make sure you hold back the dressing and add once you’re ready to eat to prevent soggy salad.
👥 2 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●oven
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 150°C fan / 340°F. Tip the peanuts onto a small baking tray, place in the oven and cook for 8–⏱️ 10 minutes until golden. Set aside briefly to cool; roughly chop with a knife or crush with a pestle and mortar.
peanuts3.5 oz
2
Bring a large saucepan of salted water to the boil. Add the pearl barley and cook for 30–⏱️ 35 minutes, until tender, adding the broccoli for the final minute. Drain and refresh under cold water until cool to touch.
pearl barley3.5 oz
3
To make the dressing, whisk together all of the dressing ingredients in a small bowl; add a splash of water to loosen (as needed — it should be the consistency of single cream).
4
To serve, in a large bowl, toss together the peanuts, pearl barley and broccoli, along with the cucumber, coriander, spinach and ½ of the dressing. Taste to check the seasoning and adjust as needed. Divide between plates and drizzle over the remaining dressing.
peanuts3.5 ozpearl barley3.5 ozcucumber0.5
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