1. Lebanese barley salad
(Pictured top left)
Prep + cook time: 45 mins + cooling
Serves: 4
Cook 1 cup barley in a large saucepan of boiling salted water for 35 minutes or until just tender. Drain; transfer to a large bowl. Toss with 2 tablespoons extra virgin olive oil. Cool. Add 1 sliced Lebanese cucumber, 2 sliced medium heirloom tomatoes, 2 trimmed and quartered radishes, 2 sliced spring onions, 1 cup chopped fresh flat-leaf parsley and ½ cup chopped fresh mint; season to taste. Combine 2 tablespoons extra virgin olive oil and 1½ tablespoons pomegranate molasses; drizzle over salad, toss to combine. Top with 2 tablespoons pomegranate seeds.
2. Haloumi & kale pesto salad
(Pictured top right)
Prep + cook time: 40 mins
Serves: 4
Cook 1 cup barley in a large saucepan of boiling salted water for 35 minutes or until just tender. Drain. Cool. Place 50g trimmed kale leaves, ¼ cup fresh basil leaves, ½ cup walnuts, 1 crushed clove garlic, ½ cup grated parmesan and 2 tablespoons lemon juice in a food processor; process to a chunky paste. Transfer to a bowl; stir in ¼ cup extra virgin olive oil. Season to taste. Stir pesto through barley. Heat 1 tablespoon olive oil in a large frying pan over medium heat; cook 250g sliced haloumi for 1 minute each side or until golden brown. Serve salad topped with fried haloumi, 150g halved red seedless grapes and 2 tablespoons basil leaves.
3. Roasted tomato & eggplant barley salad
(Pictured bottom left)
Prep + cook time: 1 hour 10 mins + cooling
Serves: 4
Preheat oven to 180°C. Cook 1 cup barley in a large saucepan of boiling salted water for 35 minutes or until just tender. Drain; transfer to a large bowl. Toss with 2 tablespoons extra virgin olive oil. Cool. Place 500g vine-ripened cherry tomatoes and 350g chopped eggplant on a large oven tray. Drizzle with ¼ cup olive oil, sprinkle with 1 teaspoon ground cumin; season. Toss well to coat. Bake for 30 minutes. Add 1 cup green olives to tray; bake for 10 minutes or until tomatoes are soft and eggplant is golden brown. Add tomato mixture to barley with 2 tablespoons currants and 1 cup chopped fresh flat-leaf parsley. Combine 1 tablespoon finely chopped capers, 1 tablespoon white wine vinegar and 1 teaspoon caster sugar in a small bowl; drizzle over salad.
4. Lettuce, feta & courgette barley salad
(Pictured bottom right)
Prep + cook time: 40 mins
Serves: 4
Cook 1 cup barley in a large saucepan of boiling salted water for 35 minutes or until just tender. Drain; transfer to a large bowl. Toss with 2 tablespoons extra virgin olive oil. Cool. Slice 2 medium courgettes lengthways; toss with 1 tablespoon extra virgin olive oil in a bowl; season. Cook courgette slices on a heated oiled grill plate (or grill) over medium heat, for 2 minutes each side or until golden brown. Add 1 finely chopped long fresh red chilli, 3 baby gem lettuce, halved and torn, 2 cups finely chopped fresh flat-leaf parsley, 1 crushed clove garlic, 2 tablespoons lemon juice and 1 tablespoon white balsamic to barley; toss well to combine. Season to taste. Serve salad topped with courgette, ¼ cup feta and 2 tablespoons toasted pine nuts.
Cook’s notes:
Barley is rich in fibre, protein, vitamin B, minerals and amino acids. It has been found to be beneficial to the nervous system and in the treatment of stomach upsets, colds and flu, high blood pressure and Type 2 diabetes. Like all grains, it should be kept in an airtight container in a cool, dark place for up to one year.
