Pearl Barley Salad
Looking for a nutritious, protein-packed and easy-to-make salad that keeps you full and energised? This Pearl Barley Salad is the perfect balance of filling grains, crunchy sprouts, plant-based protein with a tangy-sweet maple mustard dressing.
Ingredients
Ingredients for the salad:
- 1 cup pearl barley (200g)
- 2 blocks tempeh (about 400g)
- 2 tsp olive oil
- 1 tbsp tamari or soy sauce
- 1 tsp smoked paprika
- 3 cups Brussels sprouts (350g)
- 1 large apple
- ¼ cup pecans (30g)
- ¼ cup dried cranberries (40g)
Ingredients for the maple mustard dressing:
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp apple cider vinegar
- 2 tsp maple syrup
- 2 tsp mustard
- ½ tsp sea salt & a few grinds of black pepper
Instructions
- Preheat the oven to 180C or 350F.
- Add the pearl barley to a pan with 3 cups (750ml) of water. Bring to the boil and cook until soft. This should take about 25 mins.
- Cut the tempeh into small cubes. Add to a baking tray with 2 tsp of olive oil, the tamari, paprika and a pinch of sea salt. Bake for about 20 mins, shaking halfway through.
- Shave or chop the Brussels into thin slices and add to a large serving bowl. I use a food processor to shave them finely. Chop the apple into cubes and add that too.
- Add all the dressing ingredients to a jar and shake to combine.
- Once the tempeh and pearl barley are ready, add the serving bowl with the Brussels. Add the cranberries and pecans too. Pour over the dressing and mix well.
Notes
- This will store in the fridge for about 4 days.
- I don’t recommend freezing.
- The nutritional information is based up the recipe serving 4 but depending on portion sizes this could stretch to 6.
Nutrition
Calories: 594kcalCarbohydrates: 58gProtein: 30.5gFat: 23.1gSaturated Fat: 3.7gFiber: 21.7g
Tried this recipe?Let us know how it was!