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Barley Salad

This recipe brings you the ideal dietary meal, low in fat and low in carbs but a very high in fibre. A meal that fills you up without the extra calories.

Serves 6 
Preparation and Cooking time: Approx 60 minutes

Lamb Brand Barley 200g

Lamb Brand Black Beans 200g

Lamb Brand Dry Basil ½ tsp

Lamb Brand Demerara Sugar ¼ tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Vegetable Stock 1 ltr

Red Sweet Pepper 1 large, diced

Spring Onions 3, finely chopped

Tomato Passata 160g

Greek Yoghurt 45g

Fresh Lime Juice 3 tbsp

Fresh Parsley 80g, chopped

Onion 1, small about 50g

Fresh Garlic Clove 1

Olive Oil 1 tbsp

Tomato Polpa 200ml

Worcestershire Sauce ½ tsp

Water 120ml

Soak the beans overnight or for a minimum of 5 hours. In a small pot cook the beans for approx 1 hour. Under cold running water rinse the barley. In the meantime place the stock in a medium pan; bring to a boil and add the rinsed barley, cover and cook for about 40 minutes or until barley is tender and liquid has been absorbed. Transfer to a serving bowl. Let it cool. Add the black beans, diced red pepper and the chopped spring onions and mix well.

To prepare the dressing:
In a small pot heat the olive oil and sauté the onion and garlic for just about 3 minutes. Add the polpa, basil, sugar, Worcestershire sauce, water, salt and pepper to taste. Bring to boil and simmer gently for about 15 minutes until liquid reduces by third and let cool.

In another bowl combine, greek yoghurt, lime juice and the chopped parsley; season if necessary with salt and pepper. Add the dressing with the barley mixture salad and serve at room temperature.

You may complement this salad with some canned tuna or salmon.