Recipe

Barley salad with grilled asparagus, tomatoes and parmesan

Oct 27, 2013 1:00pm
  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Barley salad with grilled asparagus, tomatoes and parmesan
  • 3 cup water
  • 1 cup pearl barley
  • 2 bunch green asparagus, trimmed, quartered
  • 1 tablespoon extra virgin olive oil, plus extra 1/4 cup
  • 1 punnet cherry tomatoes, halved
  • 125 gram piece parmesan, cubed
  • 1 teaspoon red wine vinegar
  • large handful basil leaves, torn

Method

Barley salad with grilled asparagus, tomatoes and parmesan
  • 1
    In a saucepan, simmer the salted water and barley for 35-40 minutes or until barley is just tender. Drain and allow to cool.
  • 2
    Meanwhile, preheat a char-grill on high. Toss the asparagus in oil. Char-grill for 3-4 minutes, turning frequently, until asparagus is just tender and grill marks show.
  • 3
    In a bowl, mix cooled barley with the asparagus, extra oil, tomato, parmesan and vinegar. Season to taste. Toss with basil to serve.

Notes

Rice or risoni can be used instead of barley.

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