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Barley and raw veg power salad
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Prep Time:
Cook Time:
45 minutes
Total Time:
45 minutes
Tender cauliflower absorbs flavorful dressing beautifully.
Ingredients:
  • 150g (2/3 cup) pearl barley
  • 2 oranges, peeled
  • 1 lemon, rind finely grated, juiced
  • 18.20 gm extra virgin olive oil
  • 13.60 gm maple syrup
  • 250g cauliflower florets
  • 1 small zucchini, finely chopped
  • 2 celery sticks, thinly sliced
  • 2 green shallots, thinly sliced
  • 280g mixed carrots, peeled, coarsely grated
  • 50g (1/3 cup) dried cranberries
  • 125.00 ml fresh mint (firmly packed), chopped
  • 125.00 ml fresh coriander leaves (firmly packed), chopped
  • 40.00 ml toasted pine nuts
  • 200g low-fat feta, quartered
  • Extra virgin olive oil, extra, to drizzle
  • Fresh mint, extra, to serve
  • Coriander leaves, extra, to serve
Instructions:
  • In a saucepan, add barley and cover with cold water. Bring to a boil over high heat, then reduce to medium heat. Simmer and stir occasionally for 30-35 minutes until tender. Drain and rinse under cold water, then pat dry with paper towel before transferring to a bowl.
  • Squeeze each orange over a bowl to collect the juice, then carefully remove the orange segments by cutting along the membranes. Set aside the juice. Mix together the reserved orange juice, lemon juice, oil, and maple syrup in a bowl, and season to taste.
  • Finely chop the cauliflower, then add it along with the zucchini to the juice mixture. Allow the flavors to develop for 5 minutes.
  • Combine barley with orange segments, lemon rind, celery, shallot, carrot, cranberries, zucchini mixture, and 3/4 of the herbs. Season generously and mix well. Serve in bowls, then sprinkle with pine nuts and top with feta. Finish with remaining herbs, a drizzle of extra oil, and a final sprinkle of herbs for a burst of flavor.

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