Barley Salad

I came across some holiday photographs recently that were taken when we were in South Africa 6 years ago, they’ve spurred me on to get back on my healthy-eating plan!  After too much comfort food the tonnes have crept on and need to be shifted – fast! 

This is one of my favourite healthy eating salads.  Best when the grain is still slightly warm, but good cold too.  A handy and versatile salad, I’ve packed it for picnics and served it at barbecues in the summer.  Any leftovers make a handy packed-lunch for workers. 

The salad pictured used the following : 

1 cup of spelt (you can use pearl barley, spelt or faro)

1 tomato, de-seeded and cut into strips

1 red chilli, de-seeded and diced

2 spring onions, sliced finely

1 stick of celery, diced

½ a red pepper, diced

1 avocado

Salt & pepper to taste

Juice of a lemon

1tb extra virgin olive oil

Small bunch of parsley roughly chopped

Cook the grain according to the packet directions then simply strain through a sieve and rinse with cold water (not too much as you want the grain slightly warm); add the olive oil and lemon juice and stir then season well and add the rest of the salad ingredients.

This is a very versatile versatile salad, you can add almost anything to it.  I’ve often included fennel, olives, feta cheese, strips of chicken or ham.  You can use pretty much anything you have lying around or that takes your fancy!

I hope you enjoy!