We often think of using barley in soups, but it has a delicious nutty texture which makes it perfect for salads. This salad combines the fresh tastes of summer and includes nutrient-rich green leafy vegetables, in the form of herbs.

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• Prep:15 mins

• Cook:20 mins

• Total:35 mins

• Serves 4 

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Ingredients

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• 2 cups barley

• 4 cups water

• 1 corn cob

• 1 large carrot, julienned

• 1 handful snow peas

• 1 red capsicum, diced finely

• 1 red onion, diced finely

• 1 bunch fresh mint, finely chopped

• 1 bunch flat leaf parsley, finely chopped

• ½ cup almonds, roughly chopped

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Dressing

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• Juice ½ large lemon

• 3-4 dessert spoons of tamari (wheat-free soy sauce) depending on how salty you like your food

• 3 dessertspoons extra virgin olive oil

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Variation

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• For gluten-free option, use brown rice instead of barley

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Directions

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1. Place barley and water in saucepan, bring to the boil, reduce heat and simmer with lid on for 20-25 minutes until the water has absorbed.

2. Leave to sit in pot with lid on for a further 5 minutes.

3. Meanwhile, chop the capsicum, red onion and herbs and place in a large salad bowl.

4. Steam the cob of corn. Allow to cool slightly before using a knife to remove the corn kernels from the cob.

5. Steam the carrot and add the snow peas after a few minutes (vegetables should be cooked but still crisp).

6. Add the cooked vegetables and chopped almonds to the salad.

7. Combine the dressing ingredients in a screw-top jar and shake with lid on to combine.

8. Add the cooked barley to the salad bowl while still hot.

9. Add the dressing and stir well to combine the flavours. This salad keeps well in the fridge and tastes even better the next day.