Barley Salad
This is a refreshing salad with nutritious components like Barley and bell peppers and the correct hint of a sweet and sour taste. Barley is a rich source of many micronutrients and fibre whereas capsicum adds to the vitamin C and antioxidants.
Servings: 2
Ingredients
- 1 cup Pearl Barley (uncooked)
- 200 gms Bell peppers (yellow, red) chopped into medium pieces
- 1 tsp Olive oil
- to taste Black salt
- to taste Black pepper freshly ground
For the Dressing
- 1 tsp Chat masala
- 1 tsp Cumin powder
- 1/4 cup Raisins chopped
- 3 tsp Ginger finely chopped
- 1 Tbsp Honey
- 4 Tbsp Lemon juice
- 1 tsp Olive oil
For the Garnish
- 1/4 cup Pomegranate
- 1/4 cup Mint leaves chopped
Instructions
- Wash the Barley thoroughly and boil it in 450 ml water with salt over medium heat.
- Cover and reduce heat to low, and cook over 15-20 minutes till most of the water is absorbed and the grains are tender but firm.
- Drain the water and keep the Barley aside.
- Toss the bell peppers in 1 tsp olive oil, salt and lots of black pepper over medium flame.
- For the dressing, blend all the ingredients in a food processor until emulsified.
- In a mixing bowl, add the dressing, and stir in cooked barley and bell peppers.
- Top it with mint leaves and pomegranate. Serve.
