Pearl barley salad

Try this delicious alternative to tabbouleh.



  • 1.5 cups of pearl barley

  • 1 onion - finely chopped or a few spring onions

  • 2 capsicum - chopped

  • 1 tomato - chopped

  • 2 or more large handfuls of parsley - finely chopped

  • Juice of 1 lemon

  • 2 tbsp extra virgin olive oil

  • Salt and black pepper

How to make:

  1. Cook the pearl barley (boil in water until tender to the bite) then rinse and allow to cool.

  2. Fry the chopped capsicum in 1 tbsp of the olive oil over a medium heat for a few mins until it starts to soften, add to the cooked and cooled pearl barley. If you only have white or red onion in rather than spring onion, cook along with the capsicum.

  3. Add the remaining ingredients to the bowl, stir through, season to taste and there you have it!!

Serving tip:

Great with fish, tofu, tempeh, meat, chicken and a green salad. You could add any seasonal veggies you like into the mix when you’re cooking the capsicum - courgette, corn, asparagus would all be great.

To make this GF swap the pearl barley for quinoa.




Published By

Claire Turnbull



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