Curried Pearl Barley Salad

This tasty curried pearl barley salad is a delicious healthy vegan choice for a simple main meal. It also makes a great packed lunch or side dish.

Course Main Meal, Salad, Side Dish

Cuisine International

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 291kcal

Author Corina Blum

Ingredients

200 g pearl barley
1 tsp curry powder
1 tablespoon sunflower seeds
150 g red grapes halved
1 stick celery chopped
200 g tin of kidney beans drained and rinsed
1 tablespoon extra virgin olive oil
Pinch black pepper
Pinch salt optional
Lemon juiced I'm including this as an update in 2024

Metric - US Customary

Instructions

Rinse the barley thoroughly then add it to a saucepan with the curry powder and 400ml water. Bring to the boil and simmer for 45 minutes. If the pan goes dry add a little more water. Leave to cool.
Toast the sunflower seeds in a dry frying pan.
Mix all the ingredients together. Season with a little salt and black pepper and serve.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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