Pearl Barley Salad With Feta, Toasted Almonds Lemon and Parsley

"This recently appeared in the Sunday Life magazine, as 'Freekah salad ..." by renowned chef Karen Martini. I couldn't find freekah - and Karen recommended pearl barley as a 'perfect substitute'. The recipe calls for feta, but I've made it without and it was still delicious. I'm trying to lose a few kilos, so also omitted the oil - still yummy. Have it cold - or warm and season to taste. It goes perfectly with the Greek lamb dish I've posted - also by Karen Martini"
 
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Ready In:
4hrs 30mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
  • Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
  • Toss through the onion and parsley.
  • Top with the almonds and feta.

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RECIPE SUBMITTED BY

<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> I love entertaining at home and having friends and family over for a meal is one of my favourite ways to catch up. I'm a working mother of one, so I'm often looking for things that taste and look fantastic - but are simple to prepare. Gone are the days when I'd spend all day assembling a meal for the night's dinner party! My husband loves to eat - and occassionally bbqs - and I'm hoping that one day the palate of my discerning 6 yr old daughter will enjoy both the outputs and endeavours of my kitchen. I'm always to looking for new ideas and inspirations. I also love to pass on my successful recipes to others. I frequently create or adapt dishes that I've seen, read or tasted someweere. I'm also conscious of my family's health, so am always keen to explore how I can reduce the fat content but keep things tasting delicious.
 
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