Barley Salad with Crunchy Vegetables
Course:
Main Course, Salad
Ingredients
- 250 grams cooked barley
- 1.5 tbsp lemon juice
- A handful of mixed herbs – mint, coriander & parsley
- 6-8 fresh garden peas
- 1 carrot diced
- 1/2 red onion
- 6-8 yellow beans
- Olive oil
- 2 tbsp mayonnaise
- 1/2 tsp dried chilli flakes
- 1/4 garlic clove crushed
- 1 tbsp Snowdon House Crabapple Vinegar
Instructions
-
Place the cooled cooked Barley in bowl. Add the lemon juice and seasoning.
-
Whisk 1 tablespoon olive oil with 1 tablespoon Crabapple Vinegar, mayonnaise, chilli and garlic.
-
Toss all ingredients.
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