Gift an article

Barley salad

accreditation
Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
loading...
Loading, please wait...
Barley Salad. (Photo: Jacques Stander)
Barley Salad. (Photo: Jacques Stander)

Though barley isn’t gluten-free, it has a lower GI than, for example, couscous. Adding greens makes it the perfect summer dish.

1. Drain the barley and cook in clean water until soft. Season with salt and pepper at the end of the cooking process, then drain.

2. Mix the garlic, lemon juice and zest, olive oil and cumin and coriander. Add to the warm barley, stir through and leave to cool.

Read this for free
Get 14 days free to read all our investigative and in-depth journalism. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed.
Try FREE for 14 days
Already a subscriber? Sign in