Barley Salad with Garlic and Parsley

Barley is so hot right now, or so we’ve heard from our friend, celebrity Chef Jonathan, and it deserves it!  The texture of barley is so satisfying, and mixed with crispy radishes, juicy tomatoes and LOTS of garlic and parsley, it really stands up as a filling and hearty main dish.  In fact, this salad is so packed full of flavour (cooking the barley in stock really works well), it didn’t need more than a teaspoon of flax oil.  Healthy, affordable and delicious-the trifecta of good eating!

Ingredients:

1 cup barley, rinsed

4 cups water

1 mushroom boullion cube

2 roma tomatoes, chopped

4 cloves garlic, minced

1 teaspoon cayenne

1/2 teaspoon salt

2 teaspoons apple cider vinegar

1 teaspoon flax oil

1/3 cup pumpkin seeds

1/2 cup parsley, chopped

1/2 zucchini, finely diced

6 radishes, finely diced

1 avocado, diced

1/4 cup chives, chopped

lots of fresh cracked pepper

Rock salt and more chopped chives for garnish

Method:

Bring 4 cups of water to boil.  Add boullion cube and rinsed barley.  Reduce heat to med-low, cover and simmer for about 35-40 minutes.

In the mean time, in a large mixing bowl, add zucchini, tomatoes, garlic, radishes, flax oil, apple cider vinegar, cayenne, salt & pepper and let that marinate till the barley is done.  When the barley is fully cooked, rinse it with cool water for a minute and add to bowl.  Add pumpkin seeds, chives, parsley and avocado.  Dish out and top with more fresh chives and rock salt.  Makes 3-4 servings.

C’est ça!

~The Vegan Project

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