Barley salad

  • Preparation Time20 mins
  • Cooking Time12 mins
  • DifficultyEasy
3 tbsp (45ml) freshly squeezed orange juice
2 tbsp extra-virgin olive oil
875g cooked and cooled barley
1 small head fennel, julienned
50g cup pine nuts, toasted
60g grated Parmesan cheese
60g cooked and crumbled streaky bacon, approximately 4 slices
10g chopped fresh parsley leaves
Freshly ground black pepper
1) In a small bowl, whisk together the orange juice and a pinch of salt. Add the olive oil and whisk to combine. Set aside.

2) Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

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