Barley-apricot salad

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy

For the salad

500ml chicken or vegetable stock, low-sodium tinned, or homemade
100g barley
1 tsp extra-virgin olive oil
1 tsp salt
100g chopped dried apricots
40g sliced almonds, toasted
50g chopped flat-leaf parsley
1/2 tsp ground cinnamon
1 spring onion (white and green parts), thinly sliced

For the dressing

65ml freshly squeezed lemon juice
2 tsp honey
1/4 tsp salt
Freshly ground black pepper
3 tbsp extra-virgin olive oil
1) Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more.

2) Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

3) Drain excess liquid from barley, if needed. Transfer to a bowl and toss with the remaining salad ingredients and dressing. Serve warm or at room temperature.

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