Crunchy and fresh, this salad is the perfect dinner on a hot day. Serves 2-4, depending on whether you have it as a main or a side. Vegetarian, vegan, dairy free Ingredients 2 cups cooked barley (from about 2/3 cup dried) 1 thinly sliced fennel bulb 2 thinly sliced small beetroots 1/2 thinly sliced small red onion or equivalent in sliced spring onions 1/4 cup chopped toasted almonds or pine nuts 1/4 cup torn fresh mint 1/4 cup olive oil 3 tablespoons sherry vinegar or red wine vinegar Salt and pepper to taste Directions
This recipe tastes even better made with vegetables from Community Harvest Whetstone :) |
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