sugar-free & yeast-free
Serves 3 – 4
4 cups (1 ℓ) purified water
1 cup (250 ml) pearl barley
½ cup (125 ml) feta cheese, crumbled
1 stalk celery and leaves, finely sliced
1 spring onion, finely sliced
1 tomato, diced (no need to peel)
½ cup (125 ml) sunflower seeds
1 tablespoon (15 ml) fresh coriander, chopped
1 teaspoon (5 ml) herbal salt, or to taste
a pinch of cayenne pepper
4 tablespoon (60 ml) extra-virgin olive oil
1 clove garlic, crushed
juice of ½ lemon
Method1. Place the water in a deep sided saucepan and bring to the boil.
2. Rinse the barley and add to the boiling water. Reduce the heat and simmer for 40 to 50 minutes or until the barley is cooked. Drain.
3. Mix the cooked barley with the rest of the ingredients.
4. Prepare the dressing and pour over the salad and toss well.