Barley Salad with Crunchy Vegetables

Barely Salad


Barley Salad with Crunchy Vegetables
Course: Main Course, Salad
  • 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
  1. Place the cooled cooked Barley in bowl. Add the lemon juice and seasoning.

  2. Whisk 1 tablespoon olive oil with 1 tablespoon Crabapple Vinegar, mayonnaise, chilli and garlic.

  3. Toss all ingredients.


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