Green barley

  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


Green barley
  • 1 cup (200g) pearl barley
  • 1 cup (120g) frozen peas
  • 1 cup (150g) shelled edamame
  • 150 gram (4½ ounces) snow peas, sliced thinly
  • 2 green onions (scallions), chopped finely
  • 1/2 cup loosely packed fresh mint leaves
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 335 gram (10½ ounces) labne in olive oil, drained


Green barley
  • 1
    Cook barley in a medium saucepan of salted water over medium heat about 25 minutes or until tender. Drain; rinse under cold water until cold, drain well.
  • 2
    Meanwhile, bring a medium saucepan of salted water to the boil. Add peas, edamame and snow peas; boil 1 minute. Drain; place in a bowl of iced water until cold. Drain well.
  • 3
    Place barley and pea mixture in a shallow serving dish with onion and mint; drizzle with combined oil and juice. Toss gently to combine. Season to taste.
  • 4
    Serve salad topped with labne.


Frozen edamame, soy beans in the pod, are available from Asian supermarkets. You will need about 300g (9½ ounces) in the pod. You can also use frozen broad (fava) beans; you'll need to discard the outer skin after the podded beans have been brought to the boil.

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