Barley is a nutritious and hearty whole grain that’s inexpensive to prepare and a versatile grain rich in fibre that benefits the heart and gut. It works perfectly in this delicious lamb salad.
Serves 2. Each serve contains 2940kJ (700 cals), 58g carbs, 70g protein, 34g fat and 11g fibre.
- ¾ cup pear barley
- 1 tb olive oil
- 1 handful walnuts, roughly chopped
- 1 tb dill
- 2 tb sunflower seeds
- ¼ cup currants
- 200g lean lamb steaks
- 2 tb parsley, chopped
- 1 tsp Dijon mustard
- 2 tb spring onion, finely chopped
- 2 teaspoons honey
- ¼ cup apple cider vinegar
- 2 tb olive oil
- Cook the barley as per packet instructions
- Strain the barley. Set aside.
- In a small bowl, whisk together the dressing ingredients. Season with salt and pepper.
- While the barley is still warm, transfer to a large serving bowl and dress with two-thirds of the dressing and season well.
- Add the currants, walnuts, parsley and sunflower seeds, plus the rest of the dressing and gently toss until well-combined. Set aside
- Meanwhile, heat a large fry pan over medium-high heat. Add the oil and fry the lamb 3 minutes on each side or until cooked through. Remove from the pan and allow to rest for 2 minutes before slicing.
- Add the sliced lamb to the salad mix and serve immediately with remaining dressing.