Lunch
Ingredients
| Ingredient | 5 serves |
|---|---|
| Pearl barley | 1.5 cups |
| Cannellini beans, tinned, drained and rinsed | 400g |
| Cherry tomatoes, halved | 500g |
| Celery stalks, halved and diced | 4 |
| Parsley, chopped | 1/2 cup |
| Basil, chopped | 1/2 cup |
| Red onion, finely diced | 1/4 |
| Extra virgin olive oil | 1/2 cup |
| Balsamic vinegar | 1/4 cup |
| Crushed garlic | 1 tsp |
| Caster sugar | 1 tbsp |
| Salt | 1 tsp |
| Ground black pepper | 1/2 teaspoon |
Method
|
1
Cook pearl barley according to packet instructions. Set aside to cool. |
|
|
2
In a large bowl, combine the cooked pearl barley, cannellini beans, cherry tomatoes, celery, parsley, basil and red onion. |
|
|
3
In a jug, whisk together the extra virgin olive oil, balsamic vinegar, crushed garlic, sugar, salt and pepper. |
|
|
4
Pour the dressing over the salad and toss gently to combine. |