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Lentil and barley salad
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Try our effortless slow-cooker lentil and barley salad with creamy goat's cheese.
Ingredients:
  • 105g (1/2 cup) French green lentils, rinsed
  • 55g (1/4 cup) pearl barley
  • 250ml (1 cup) Vegetable Liquid Stock
  • 125g (1/2 cup) beetroot dip
  • 4 radishes, thinly sliced
  • 3 celery stalks, thinly sliced
  • 120g goat’s cheese, crumbled
  • 60g baby rocket
  • 125.00 ml fresh mint leaves
  • Extra virgin olive oil, to drizzle
  • White balsamic vinegar, to drizzle
Instructions:
  • In a slow cooker, mix lentils, pearl barley, and vegetable stock. Cook on Low for 3 hours. Then, transfer to a large bowl and let cool.
  • Spread the dip on plates and pile on the lentil mixture, radish, celery, goat’s cheese, rocket, and mint. Finish with a generous drizzle of oil and vinegar.

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