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Pearl Barley Salad with Garden Peas and Cherry Tomatoes

40 min Mediterranean Lunch Dairy freeGluten freeHigh proteinLactose free
612
Calories
27g
Protein
30g
Fat
60g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 15 ml (1 tbsp)
  • Cherry tomato - 140 g (8 pcs)
  • Lemon juice - 15 ml (1 tbsp)
  • Salt and pepper - 0.3 g (1 pinch)
  • Parsley, chopped - 5 g (1 tbsp)
  • Dijon mustard - 3 g (0.5 tsp)
  • Pearl barley - 180 g
  • Spring onion - 10 g (1 pcs)
  • Peas, fresh - 180 g

How to make:

  1. Cook the pearl barley in plenty of salted water for approximately 20-25 minutes, or until tender
  2. Thaw the garden peas if using frozen. Slice the cherry tomatoes in half, finely chop the spring onion and parsley
  3. In a small bowl combine the lemon juice, olive oil, dijon mustard and salt and pepper and whisk
  4. Combine all ingredients in a serving bowl, pour over the dressing and serve
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