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- Barley salad with asparagus and strawberries
Barley salad with asparagus and strawberries
Nutrition facts per serving:
- Energy in kcal about 299
- Fat about 15g
- Carbohydrates about 31g
- Protein about 8g
This is needed
This is needed
for 4 people
Pearl barley
- 100 g hulled pearl barley
- salted water, boiling
- 150 g frozen peas, slightly defrosted
Asparagus
- 1 tbsp olive oil
- 250 g green asparagus, lower third peeled, cut diagonally into slices approx. 1 cm thick
- a little pepper
- 0.5 tsp salt
- 250 g white asparagus, peeled, cut diagonally into slices approx. 1 cm thick
Dressing
- 1 tsp mustard
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- salt and pepper to taste
- 1 tsp maple syrup
- 4 tbsp olive oil
- 1 onions, finely chopped
- 1 tbsp peppermint, finely chopped
Salad
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- 6 strawberries, sliced
- 2 sprigs peppermint, torn into pieces
And that's how it's done
And that's how it's done
Pearl barley
Add the barley to the boiling salted water, reduce the heat, simmer for approx. 25 mins until just soft. Add the peas and simmer briefly. Drain the barley and peas, transfer to a bowl, allow to cool slightly.
Asparagus
Heat the oil in a non-stick frying pan. Add the asparagus, season and fry for approx. 5 mins., stirring occasionally.
Dressing
Whisk the mustard, balsamic, lemon juice, oil and maple syrup in a bowl, season. Mix in the onion and mint.
Salad
Add the pearl barley and asparagus to the dressing, mix. Garnish the salad with strawberries and mint.
