A lovely pearl barley salad with apple and cabbage. This salad is a fresh and delicious touch to a Christmas dinner, an Easter lunch, a barbecue or just for lunch. I brought this salad to a Christmas pot luck yesterday and it was very well received. The salad consists of pearl barley with cabbage, apples and avocado, which is drizzled in a sour dressing of lemon, mustard, honey and olive oil. The salad is topped with feta and roasted almonds. The salad can be served with good homemade bread and crispy chicken pieces. Enjoy!
Perlebygsalat med æble og spidskål
Ingredients
Pearl barley salad with apple and cabbage
400 g pearl barley
1 cabbage, finely chopped
2 avocados, diced
3 apples, diced
150 g feta
150 g almonds
Dressing
1 tsp. honey (dissolved in 1 tbsp. warm water)
1/2 tsp. Dijon mustard
50 ml olive oil
50 ml freshly squeezed lemon juice, about 1-2 lemons
1 large pinch of salt
Pepper
Approach
Pearl barley salad with apple and cabbage
Cook the pearl barley as directed on the package (cover and simmer for 1/2 hour on a low heat in lightly salted water). Let the pearl barley cool completely.
Dressing
Stir or shake the honey (with water) together with the mustard, olive oil and lemon juice. Season with salt and pepper and add more mustard or oil, if necessary.
How to assemble the salad
Prepare the vegetables and toss them in the dressing. Allow to stand for about 30 minutes.
Spread the pearl barley on a serving dish, add the vegetables and drizzle the dressing on top. Roast the almonds on a dry pan until they brown a little. Garnish the salad with feta and the toasted almonds. Enjoy!
