I’m sure you figured out that pearl barley is my newest obsession! 😉 I cooked a large batch a few days ago and froze it into portions – specifically to have it on hand to ‘experiment’ with. That is my challenge for the week – to make 3 x brand new barley recipes! Maybe you can try it – find a healthy ingredient that you don’t use THAT often, and see if you can get a few recipe ideas of how to cook/prepare it?
100g cooked barley
25g sliced red onion
50g cherry tomatoes, halved
150g chopped red, yellow and green pepper
30g low fat feta
2 tablespoons chopped fresh parley
8 pitted olives
Dressing: 25ml lemon juice & 25ml red wine vinegar
Mix all the ingredients together and serve!
Serves 1 – 2CC, 1 Protein, 1 Fat, 2.5 Veg
First published on my blog ‘Life is too short to eat lettuce’ on 7 January 2016: https://tastehealthyum.wordpress.com/2016/01/07/mediterranean-barley-salad/