Barley Dill Salad Recipes

PARSLEY SALAD WITH BARLEY, DILL AND HAZELNUTS

Steps:

• Bring about 3 cups water to a boil in a medium saucepan and add the barley and salt to taste. Reduce the heat, cover and simmer 45 to 50 minutes, until the barley is tender. Drain and return the barley to the pot. Place a towel over the top of the pot and return the lid. Let sit for 15 minutes. Line a sheet pan with paper towels and place the cooked barley on top to cool. When cool, transfer to a large bowl.
• Cut the parsley leaves into fine shreds by gathering together a bunch of leaves, and cutting across the bunch with a chef's knife. Place in the bowl with the barley. Add the dill, celery, radishes and sumac.
• Place the toasted skinned hazelnuts in a plastic bag or a pastry bag and place on your work surface. With a rolling pin, roll over the nuts to crush them into halves. Don't crush them completely (but don't worry if your pieces are smaller than neat halves). Add to the bowl.
• Whisk together the lemon juice, salt and pepper to taste, the olive oil and the hazelnut or walnut oil. Toss with the salad and serve.

CHICKPEA, BARLEY, AND FETA SALAD

Steps:

• Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
• Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
• Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
• Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.

BARLEY AND TUNA SALAD WITH LEMON AND DILL

Steps:

• Combine salad ingredients together in a large bowl.
• Whisk together dressing ingredients in small bowl. Pour on salad and toss to coat.
• Refrigerate a minimum of 2 hours (stated cooking time) to blend flavors.

WARM PEARL BARLEY & ROASTED CARROT SALAD WITH DILL VINAIGRETTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the sliced carrots in a large roasting tin with the shallots, garlic and fennel seeds. Drizzle over the oil, toss everything together and season. Roast for 35-40 mins until everything has caramelised and the carrots are tender.
• Meanwhile, boil the pearl barley in a large pan of salted water until al dente, about 30 mins. Make the dressing by whisking all the ingredients together with some seasoning. Remove the carrots from the oven.
• Strain the pearl barley and toss through the dressing, carrots, dill, parsley and half the cheese. Finish with a few of the fennel tops and the remaining cheese. Serve warm or cold with a slice or two of warm buttered soda bread, if you like.

BARLEY SALAD WITH HERBS

Steps:

• Bring barley and 3 cups water to a boil. Add 1/2 teaspoon salt. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Drain if necessary.
• Meanwhile, place shallot in a large bowl, and whisk in mustard, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• Stir in barley and herbs. Serve warm.

BARLEY, MUSHROOM, AND DILL SALAD

Steps:

• Heat a skillet over high heat. Swirl in 1 tablespoon oil. Cook mushrooms, cap sides down, for 5 minutes. Let cool; slice.
• Whisk together remaining 1/4 cup oil, the vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss together mushrooms, barley, carrot, celery, scallion, and dill. Drizzle vinaigrette over top; toss to coat. Refrigerate until ready to serve.

BARLEY DILL SALAD

Steps:

• In a large saucepan, bring broth and 1 cup water to a boil. Stir in barley; cover and bring to a boil. Reduce heat and simmer until barley is tender, 40-50 minutes, Drain and cool.
• Halve cucumber lengthwise, then cut each half lengthwise again. Slice crosswise to make small tirangles. Toss cucumber, tomatoes, and celery in vinaigrette; cover and refrigerate until needed.
• Combine barley, dill, salt and pepper. Salad can be prepared to this point, cover and refrigerated. up to two days. Just before serving, sprinkle with almonds.