Recipes.

Pearl Barley Salad with Sesame-Rolled Eggs

By Meg Yonson


I Quit Sugar - Pearl Barley Sesame Rolled Egg
Photo by: Benito Martin
  • 4 servings
  • Prep - 20 mins
    Cooking - 1 hour
  • Total - 1 hour 20 mins
I Quit Sugar - Pearl Barley Sesame Rolled Egg
Photo by: Benito Martin

Earthy roots and nutty pearl barley are the perfect duo for this nourishing vegetarian salad. Make a double batch of this in advance to feed you for lunches throughout the week.  

Servings: 4
Preparation: 20 mins
Cooking: 1 hour

Ingredients

  • 1 cup pearl barley, rinsed.
  • 1 bunch mix coloured dutch carrots.
  • 1 bunch mix coloured mini beetroots.
  • 1/2 medium kent pumpkin, sliced into wedges.
  • 1 tablespoon coconut oil, melted.
  • 2 teaspoons rice malt syrup.
  • 1/4 cup almonds, roughly chopped.
  • 80g feta, crumbled.
  • 1 cup flat leaf parsley, leaves and stems finely chopped.

Dressing

  • 2 tablespoons Dijon mustard.
  • 60 ml extra virgin olive oil.
  • 1 lemon, juiced.

Sesame-Rolled Eggs

  • 8 eggs.
  • 1/4 cup black sesame seeds.

Directions

1. Place barley into a medium saucepan and cover with water. Place over high heat and bring to the boil. Reduce to a simmer and cook for 50 minutes-1 hour until barley has softened. Drain and set aside.

2. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line two baking trays with baking paper. Spread carrots, pumpkin wedges and beetroots across the baking trays so they aren’t overlapping. Drizzle coconut oil and rice malt syrup. Place into the oven and bake for 40 minutes until veggies soften. In the last 10 minutes, add the green beans and almonds so the beans cook through and almonds become toasted.

3. While veggies are roasting and pearly barley is cooking, half-way fill a large saucepan with water. Place over medium-high heat and bring to a rolling simmer. Add in the eggs and cook for 6 minutes and 30 seconds. Plunge eggs into cold water to stop the cooking process and peel the shells off.

4. Place sesame seeds into a wide bowl. Add in eggs one at a time and roll them into the sesame seeds until all covered. Set aside for serving.

5. Add roasted veggies with the cooked pearl barley, almonds, feta and parsley to a large mixing bowl. Toss to combine.

6. Add all ingredients for the dressing into a bowl and whisk until combined with a fork.

7. Serve salad between four plates, drizzle over dressing. Serve each with two Sesame-Rolled Eggs.


Note

Soak the pearl barley in a bowl covered with water and a pinch of salt overnight. This will reduce cooking time to about 45 minutes (keep checking the grain until cooked to your liking) and makes it easier to digest.

Styling by Gemma Lush.

Earthy roots and nutty pearl barley are the perfect duo for this nourishing vegetarian salad. Make a double batch of this in advance to feed you for lunches throughout the week.

Ingredients

  • 1 cup pearl barley, rinsed.
  • 1 bunch mix coloured dutch carrots.
  • 1 bunch mix coloured mini beetroots.
  • 1/2 medium kent pumpkin, sliced into wedges.
  • 1 tablespoon coconut oil, melted.
  • 2 teaspoons rice malt syrup.
  • 1/4 cup almonds, roughly chopped.
  • 80g feta, crumbled.
  • 1 cup flat leaf parsley, leaves and stems finely chopped.

Dressing

  • 2 tablespoons Dijon mustard.
  • 60 ml extra virgin olive oil.
  • 1 lemon, juiced.

Sesame-Rolled Eggs

  • 8 eggs.
  • 1/4 cup black sesame seeds.

Directions

1. Place barley into a medium saucepan and cover with water. Place over high heat and bring to the boil. Reduce to a simmer and cook for 50 minutes-1 hour until barley has softened. Drain and set aside.

2. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line two baking trays with baking paper. Spread carrots, pumpkin wedges and beetroots across the baking trays so they aren’t overlapping. Drizzle coconut oil and rice malt syrup. Place into the oven and bake for 40 minutes until veggies soften. In the last 10 minutes, add the green beans and almonds so the beans cook through and almonds become toasted.

3. While veggies are roasting and pearly barley is cooking, half-way fill a large saucepan with water. Place over medium-high heat and bring to a rolling simmer. Add in the eggs and cook for 6 minutes and 30 seconds. Plunge eggs into cold water to stop the cooking process and peel the shells off.

4. Place sesame seeds into a wide bowl. Add in eggs one at a time and roll them into the sesame seeds until all covered. Set aside for serving.

5. Add roasted veggies with the cooked pearl barley, almonds, feta and parsley to a large mixing bowl. Toss to combine.

6. Add all ingredients for the dressing into a bowl and whisk until combined with a fork.

7. Serve salad between four plates, drizzle over dressing. Serve each with two Sesame-Rolled Eggs.

Note

Soak the pearl barley in a bowl covered with water and a pinch of salt overnight. This will reduce cooking time to about 45 minutes (keep checking the grain until cooked to your liking) and makes it easier to digest.

Styling by Gemma Lush.

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