Barley with pistachios and green olives

Herb-flecked and fragrant, this colourful salad makes a wonderful lunch, side or light dinner.

  • 25 mins cooking
  • Serves 4
  • Print


Barley with pistachios and green olives
  • 1 1/2 cup (300g) pearl barley
  • 4 large pita breads (320g)
  • 3/4 cup (210g) greek-style yoghurt
  • 1 teaspoon finely grated lemon rind
  • 1 cup loosely packed fresh mint leaves, chopped finely
  • 2 cup (280g) green (sicilian) olives
  • 3/4 cup (100g) shelled pistachios
  • 1/4 radicchio (80g), shredded finely
  • 1 long green chilli, chopped finely
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoon olive oil


Barley with pistachios and 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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