Tuesday 20 December 2016

Barley, Tomato And Mozzarella Salad

Barley, Tomato And Mozzarella Salad

Here are the complete recipe for barley, tomato and mozzarella salad.


For the dressing

  • 3 tablespoons rapeseed oil

  • 1 tablespoon lemon juice

  • Handful basil leaves, shredded

  • Salt

  • Lemon pepper

For the salad

  • 200g pearl barley

  • 500ml vegetable stock

  • 250g cherry tomatoes, sliced

  • 2 shallots, finely sliced

  • 125g mozzarella, cubed

  • 10 black olives, sliced lengthways

To garnish

  • 50g pine nuts

  • 50g goji berries

  • Tip the pearl barley into a medium saucepan with the stock and bring to the boil. Reduce the heat and simmer, covered, until most of the stock has been absorbed, about 40 minutes. Drain in a sieve and leave to cool.

  • Put all the dressing ingredients into a tightly-lidded container and shake well to combine. Leave to one side.

  • When the pearl barley has cooled add to a large bowl with the remaining salad ingredients. Pour the dressing over the salad and mix well to ensure all the ingredients are coated.

  • Divide the mixture between two plates and sprinkle with pine nuts and dried cranberries.



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