Barley Bliss: A Vibrant Summer Salad Adventure
Hey there, fellow food lovers! Summer is in full swing, and what better way to celebrate the season than with a light, refreshing, and utterly delicious salad? I'm talking about a barley salad that's not just good for you, but also a flavour explosion! Forget those heavy, boring meals; this is all about vibrant colours, fresh produce, and a bit of kitchen fun.
A Symphony of Summer Flavours
This isn't your average salad. We're loading it up with the best that summer has to offer: juicy tomatoes, tender zucchini, fragrant basil, and a hearty base of pearl barley. The original recipe calls for a drizzle of homemade chilli oil which is a lovely touch, but if you like things a little milder then perhaps a touch of lemon or even a tiny drop of maple syrup to enhance the sweetness. It’s a simple recipe, but the fresh ingredients make all the difference.
Why Barley?
I'm a huge fan of pearl barley in salads. It’s got this wonderful chewy texture and a subtle flavour that makes it a fantastic base for any mix of ingredients. Plus, it’s super satisfying, which means you'll stay full and energized for hours. If you’re looking for a gluten-free alternative, simply swap out the barley for some cooked quinoa or rice.
The Magic of Garlic and Tomatoes
Instead of creating a separate dressing, we're taking a shortcut that adds a ton of flavour. We’ll start by gently sauteing a generous amount of garlic in olive oil—it’s like creating a flavour bomb right there. Then comes the star: sweet cherry tomatoes, which we'll cook down until they're bursting with flavour. The garlic-infused oil and the tomato juices create a delicious dressing that coats every single grain of barley and vegetable slice.
Adding Some Plant-Based Protein Power
For an extra boost of protein, I like to toss in a handful of chickpeas. Not only do they complement the other flavours wonderfully, but they add an extra layer of texture to the dish. It’s a simple addition that makes the salad even more satisfying.
Optional Creamy Goodness
To take this salad to the next level, I suggest adding a dollop of creamy vegan ricotta, or vegan creme fraiche. This adds an amazing layer of flavour and texture. It's all about enhancing the experience and making the dish extra special.
Get Creative with Your Veggies
Don’t feel limited to just tomatoes and zucchini. Feel free to mix things up with other seasonal vegetables! Think bell peppers, cucumber, or even a bit of roasted sweet potato for some added sweetness.
The Recipe for Success
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Servings: 2 happy tummies
Ingredients:
- 1 cup of pearl barley (or brown rice/quinoa)
- 1 large zucchini, sliced
- 10oz cherry tomatoes, halved
- 2 tbsp olive oil (plus extra if required)
- 3 cloves garlic, finely diced
- Salt, pepper, and a pinch of sugar
- A generous handful of chopped basil
- 1 tbsp balsamic vinegar
- 1 cup of cooked chickpeas (optional)
- Vegan Ricotta or Creme Fraiche for topping (optional)
- Chilli Flakes or Oil to taste.
Method:
- Cook your pearl barley according to package instructions (approx. 20 minutes).
- Slice the zucchini and halve the tomatoes.
- In a large pan, sauté the zucchini until charred, set aside.
- In the same pan, heat olive oil, add garlic, and cook gently until fragrant.
- Add the tomatoes, cut-side down, and cook until softened, seasoning with salt, pepper, and sugar.
- Add cooked barley, zucchini, and chickpeas (if using) to the pan. Stir well.
- Season with balsamic vinegar and stir in basil.
- Serve warm or at room temperature, topped with vegan ricotta (or alternative) and chilli oil or flakes.
A Salad That Will Always Make You Smile
This barley salad is more than just a dish; it's a celebration of summer, it’s a tribute to flavour and freshness. It’s easy to make, packed with goodness, and incredibly versatile. You can switch up your vegetables, and your sauces, but whatever you do I am sure you will love it!
So, grab your ingredients and get ready to create a salad that will brighten up your day. Happy cooking!