Pearl Barley salad with courgettes and almonds

Recipe from: 2/1/2007 12:00:00 AM

Ingredients 5
Servings 2


  • 1
    pearl barley
  • 400
  • 1
    raw almonds
  • 1
    cup tahini
  • 1
    greek yoghurt



Cook the barley in a medium saucepan of salted boiling water for 25-30 minutes or until tender and cooked through.
Drain and set aside.Mix together the dressing ingredients and season to taste.
Toss the pearl barley, courgettes and almonds and drizzle over the dressing.
To add extra crunch, serve iceberg lettuce leaves on the side and fill with salad.


Read more on: starch  |  slow cook

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