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Lemon basil & barley salad
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Lemon, Basil and Barley Salad

This fresh-tasting lemon, basil and barley salad is perfect as a summer side dish or even as a light main meal. If you love grain salads then why not serve it alongside your next barbecue?
Course Light main, Side Dish
Cuisine International
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people
Calories 449kcal
Author Corina Blum

Ingredients

  • 100 g pearl barley
  • 50 g sunflower seeds
  • 2 tbsp basil chopped
  • 1 lemon juice
  • 2 tablespoon extra virgin olive oil
  • pinch black pepper
Metric - US Customary

Instructions

  • Rinse and then boil the pearl barley.  It will take about 30 minutes.   Drain, rinse and leave to cool.
  • Toast the sunflower seeds in a dry frying pan over a low-medium heat.  Keep shaking the pan so they don't burn on one side.  When they are golden, take them off the heat and leave to cool on a plate.
  • Mix all the ingredients together. Add extra lemon juice, olive oil or black pepper according to taste. Serve immediately or keep in the fridge and serve later.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

Calories: 449kcal | Carbohydrates: 44g | Protein: 10g | Fat: 27g | Saturated Fat: 3g | Sodium: 7mg | Potassium: 301mg | Fiber: 9g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 6.3mg | Calcium: 34mg | Iron: 2.6mg