Pearl Barley and Mint Salad with Pitta Croutons
Ideal to make in advance. Just add the croutons,
crunchy pepper and herbs at the last minute.
4 people
20 minutes
10 minutes
Ingredients
- 200 g Broccoli The Tips
- 200 g Frozen Peas
- 250 g Pearl Barley
- 1 - Red Onion Diced
- 150 g SuperValu Black and Green Olives
- 30 g SuperValu Fresh Mint Torn
- 15 g SuperValu Fresh Parsley Flat Leaf Torn
- 2 tbsp SuperValu Olive Oil
- 250 g SuperValu Vine Cherry Tomatoes Halved
- 3 - Yellow Pepper
For the Pitta Croutons
-
1
-
SuperValu Lemon
Zest only
-
2
tbsp
SuperValu Olive Oil
-
1
-
SuperValu Salt
-
3
-
SuperValu Wholemeal Pitta Bread
Method
-
Preheat the oven to 200°C/400°F/gas mark 6.
-
Place two of the peppers on a baking tray and toss with
the olive oil. Roast for 20 minutes. Place the roasted peppers in a bowl and cover with cling film. -
Cut the pitta bread into 2cm pieces and mix with the oil,
lemon zest and a pinch of salt. Place on a baking tray and cook in the oven for 4 to 6 minutes until the croutons are just crisp. -
Boil the pearl barley for about 25 minutes in salted water, until tender but still al dente. Drain well, then tip the barley into a large bowl and pour over the honey lemon dressing. Mix well and let it cool.
-
Meanwhile, boil the broccoli tips in salted water until just tender, then drain and rinse in cold water.
Drain and pat dry. -
Boil the peas for 4 minutes, rinse in cold water and drain.
-
Remove the peppers from the bowl, then peel off their skins and discard the seeds. Roughly tear into strips. Cut the remaining uncooked pepper into thin slices.
-
Add the broccoli, peas, peppers and remaining ingredients to the pearl barley and mix well. Divide
the salad between serving bowls and sprinkle over the pitta croutons.
