Name: Barley salad with grilled asparagus, tomatoes and parmesan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 cup water; 1 cup pearl barley; 2 bunches green asparagus, trimmed, quartered; 1/4 cup olive oil; 1 punnet cherry tomatoes, halved; 125 gram piece parmesan, chopped; 1 teaspoon red wine vinegar; large handful basil leaves, torn

Ingredients

3 cup water

1 cup pearl barley

2 bunches green asparagus, trimmed, quartered

1/4 cup olive oil

1 punnet cherry tomatoes, halved

125 gram piece parmesan, chopped

1 teaspoon red wine vinegar

large handful basil leaves, torn

Method

1.In a saucepan, combine water and barley, adding salt to taste. Bring to the boil on high. Reduce heat to low and simmer 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 1 tablespoon 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, remaining oil, tomato, parmesan and vinegar. Season to taste. Toss with basil to serve.

Rice or risoni can be used instead of barley. Barley is low in fat, full of energy-giving carbohydrates and is low GI.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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