Name: Barley, blueberry and watercress salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 165.00 gm pearl barley, rinsed; 150g green beans, trimmed, cut diagonally into thirds; 1 bunch asparagus, trimmed, cut diagonally into thirds; 36.40 gm extra virgin olive oil; 86.63 gm lemon juice; 500.00 ml watercress sprigs; 125g fresh blueberries; 18.40 gm walnuts, roughly chopped; 60g low-fat feta, roughly crumbled

Barley, blueberry and watercress salad

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Create a vibrant antioxidant-packed salad with blueberries and watercress for a flavorful boost!

Ingredients:

165.00 gm pearl barley, rinsed
150g green beans, trimmed, cut diagonally into thirds
1 bunch asparagus, trimmed, cut diagonally into thirds
36.40 gm extra virgin olive oil
86.63 gm lemon juice
500.00 ml watercress sprigs
125g fresh blueberries
18.40 gm walnuts, roughly chopped
60g low-fat feta, roughly crumbled

Instructions:

In a saucepan, combine barley with 3 cups of cold water and bring to a boil over high heat. Reduce heat to low and simmer for 25 to 30 minutes until tender and liquid is almost absorbed. Drain, rinse under cold water, and transfer to a large bowl.
While eagerly waiting, heat a saucepan of water over high heat until it comes to a boil. Quickly cook the beans and asparagus for 2 to 3 minutes until they turn a vibrant green and become tender. Drain the vegetables, then give them a refreshing rinse under cold water before draining them once more.
In a small bowl, mix together oil and lemon juice. Combine watercress, blueberries, walnuts, beans, asparagus, and lemon dressing with barley. Season generously with salt and pepper, then toss everything together. Transfer to a serving bowl, sprinkle with feta, and serve.

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