Quick & Easy

Barley with pistachios and green olives

Herb-flecked and fragrant, this colourful salad makes a wonderful lunch, side or light dinner.
barley with pistachiosand green olives



1.Cook barley in a medium saucepan of boiling water 20 minutes or until tender; drain.
2.Heat a grill plate (or grill or barbecue); toast bread until browned lightly both sides.
3.Meanwhile, combine yoghurt, rind and 2 teaspoons of the mint in a small bowl.
4.Place barley in a large bowl with olives, nuts, radicchio, chilli, juice, oil and remaining mint; toss gently to combine. Season to taste.
5.Serve salad with toasted bread and minted yoghurt.

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