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Pearl Barley Salad With Feta, Toasted Almonds Lemon and Parsley

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“This recently appeared in the Sunday Life magazine, as 'Freekah salad ..." by renowned chef Karen Martini. I couldn't find freekah - and Karen recommended pearl barley as a 'perfect substitute'. The recipe calls for feta, but I've made it without and it was still delicious. I'm trying to lose a few kilos, so also omitted the oil - still yummy. Have it cold - or warm and season to taste. It goes perfectly with the Greek lamb dish I've posted - also by Karen Martini”
READY IN:
4hrs 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
  2. Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
  3. Toss through the onion and parsley.
  4. Top with the almonds and feta.

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