Rice & pear l bar ley salad with tomato , feta & mi nt

Essentials (South Africa) - - FOOD -

Serves 6 Ready in 35 min

100g pearl bar­ley

125g bas­mati rice

2 gar­lic cloves, crushed 60g pine nuts, or blanched al­monds

1 red onion, chopped Finely grated zest and juice of 1 le­mon

2 tbsp ex­tra-vir­gin olive oil 1 small bunch of basil leaves, chopped

1 small bunch mint leaves, chopped

250g red and yel­low cherry toma­toes

180g low-fat feta cheese A few basil and mint leaves, to gar­nish

1 Place the pearl bar­ley in a pan, cover with 550ml boil­ing, salted wa­ter. Cover and sim­mer for 25 min un­til ten­der, then drain.

2 Mean­while, put the rice and gar­lic in an­other pan, with 400ml cold and salted wa­ter. Cover, bring to the boil, then sim­mer gen­tly for 10 min, un­til the rice is ten­der and the liq­uid is ab­sorbed.

3 Dry-fry the nuts in a non-stick pan for a few min, turn­ing un­til golden all over. Add the onion to a large bowl with the le­mon zest, juice and olive oil. Stir in the pearl bar­ley, rice, most of the nuts, and the chopped herbs.

4 Mix in the toma­toes and cheese; sea­son with salt and pep­per. Tip into a salad bowl, and then sprin­kle over the re­served nuts and basil and mint leaves.

1 159kJ per serv­ing 14g fat 3g sat fat

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