Pearl Barley Salad

Name: Pearl Barley Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300g (1½ cups) pearl barley; 1 L (4 cups) water; sea salt, to season; 2 tbsp extra virgin olive oil; 1 bunch spring onions (about 6); 250g punnet cherry tomatoes; 1 Lebanese cucumber; 2 lemons; 1 small bunch flat leaf parsley, leaves picked; sea salt and black pepper, to taste

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Pearl Barley Salad

Ingredients

300g (1½ cups) pearl barley
1 L (4 cups) water
sea salt, to season
2 tbsp extra virgin olive oil
1 bunch spring onions (about 6)
250g punnet cherry tomatoes
1 Lebanese cucumber
2 lemons
1 small bunch flat leaf parsley, leaves picked
sea salt and black pepper, to taste

Equipment

Large saucepan (to cook the pearl barley)
Colander or sieve (for draining the barley)
Large mixing bowl (for tossing everything together)
Large tray or baking tray (to spread and cool the barley)
Citrus juicer or reamer (for the lemons)
Measuring cups and spoons
Chef’s knife, chopping board, wooden spoon or spatula

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Directions

COOK THE BARLEY

Wash the pearl barley in a large bowl of water and drain off any broken bits. Place in a large saucepan with the fresh water and season with salt.
Place over a large heat and bring to a boil. Reduce the heat to a simmer and cook for 30-35 minutes, stirring occasionally, until tender, but still has a little bite.
Drain the pearl barley and spread out on a large tray to cool.

PREP SALAD

Finely slice the spring onions and cut the cherry tomatoes into quarters. Slice the cucumber into quarters lengthways and remove the seeds. Dice the quarters roughly.
Juice the lemons and finely chop the parsley.

MIX AND SERVE

Place the barley in a large serving bowl. Drizzle with the oil and toss well to coat.
Add the prepped salad ingredients to the bowl and season generously with salt and black pepper. Toss well to combine then serve.

Notes

Cook support

Washing the barley in a large bowl of water before cooking will bring any broken pieces and impurities to the surface, which you should then discard before draining and cooking the barley.

Sourcing

Pearl barley is available from major supermarkets and quality green grocers.

Substitutions

You can use any vegetables you have on hand for this salad, such as capsicum (bell pepper), shallots instead of spring onions, baby spinach or rocket.

Storage

Store any leftovers in an airtight container refrigerated for up to 5 days.

Serving ideas

This salad works great alongside some grilled chicken or fish, as a side for your next BBQ, or as a meat-free weeknight meal with some pan fried haloumi.

Chef Tips

Salt the barley properly. Cook it like pasta and make sure the water is well seasoned so the grain actually tastes like something. If you under-season here, you will be trying to fix it at the end.
Do not overcook it. You want tender with a little bite. If it goes mushy, the whole salad turns heavy and flat. Start checking it around the 30 minute mark.
Spread the barley out to cool in a thin layer on a tray. If you leave it sitting in a colander it will steam and keep cooking, which is how you lose that nice chew.
Drizzle the olive oil over the barley while it is still slightly warm. It absorbs better and gives you a fuller, rounder flavour.
Season in layers. Salt the cooking water, then season again once everything is mixed. Lemon lifts it, but salt is what makes it pop.
Taste after adding the lemon. If it feels too sharp, add a little more olive oil to balance it out. You want it fresh and bright, not aggressive.
You can cook the barley ahead of time, but fold through the herbs and lemon just before serving so everything stays vibrant and fresh.