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Spring salad with balsamic glaze dressing
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Crunchy asparagus, cucumber, and strawberry salad with sweet balsamic glaze - perfect for BBQ!
Ingredients:
  • 220.00 gm pearl barley, washed, drained
  • 2 bunches asparagus, trimmed, halved lengthways
  • 125.00 ml fresh flat-leaf parsley sprigs
  • 100g Greek fetta, thinly sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • 1 bunch radishes, trimmed, thinly sliced
  • 1/2 x 250g punnet strawberries, hulled, halved
  • 40g baby rocket
  • 125.00 ml fresh basil leaves
  • 36.40 gm extra virgin olive oil
  • 40.00 ml balsamic vinegar
  • 16.00 gm brown sugar
Instructions:
  • Prepare the barley according to package instructions, and add the asparagus for the final 2 minutes of cooking. Drain and rinse with cold water, then allow to cool.
  • Prepare the Balsamic Glaze Dressing by combining vinegar, sugar, and 1 tablespoon of water in a small saucepan over high heat. Boil, then simmer on medium heat for 10 minutes until thickened to a syrupy consistency. Cool completely before using.
  • On a beautiful serving platter, artfully arrange barley, asparagus, parsley, feta, cucumber, radish, strawberries, rocket, and basil. Drizzle with a generous amount of oil and dressing. Present and enjoy!

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