Recipe

Barley salad with grilled asparagus, tomatoes and parmesan

The ideal salad: delicious, healthy and filling.

Oct 31, 2010 1:00pm
  • 45 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 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

Barley salad with grilled asparagus, tomatoes and parmesan
  • 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.

Notes

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

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