Recipes
Orange, carrot and walnut pearl barley salad
Beautifully simple and packed with freshness, this dish makes a delish lunch or light supper.
Beautifully simple and packed with freshness, this dish makes a delish lunch or light supper.
Cook: 50 Mins
Serves: 4
Price: £1.15 per serving
Nutritional Information
Each 329g serving contains
Energy
5843kj
424kcal
5843kj
424kcal
21%
Fat
20.1g
20.1g
Med
29%
29%
Saturates
2.6g
2.6g
Low
13%
13%
Sugars
13.2g
13.2g
Low
15%
15%
Salt
0.23g
0.23g
Low
4%
4%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1776kj/424kcal
Typical energy values per 100g:
1776kj/424kcal
Ingredients
170g pearl barley
40g walnuts, toasted and chopped
3 oranges
50ml extra virgin olive oil
1 tbsp cider vinegar
1 tsp runny honey
3 Asda Crunchy & Sweet Carrots, peeled
1 tbsp coriander seeds
½ red onion, thinly sliced
½ 25g pack fresh mint, finely chopped, plus extra to garnish
50g rocket
Method
1
Cook the pearl barley in a pan of salted, boiling water for around 25 mins. Drain and allow to cool.
2
Place the walnuts in a dry frying pan over a medium-high heat. Toast for 2–3 mins turning halfway, then allow to cool before roughly chopping.
3
Squeeze the juice of one orange into a bowl and set aside. Use a small, serrated knife to cut the skin from the remaining two oranges, then slice into 1cm rounds, removing the white pith.
4
In a small bowl, whisk the orange juice, oil, cider vinegar, honey and salt to make a dressing.
5
Use a vegetable peeler to cut the carrots into ribbons. Toss together the ribboned carrot, orange slices, coriander seeds, onion, mint, rocket and dressing. Mix with the pearl barley, then top with the chopped walnuts.
6
You can serve with grilled mackerel, crumbled feta or goat’s cheese.