This delicious salad is packed full of goodness. It makes a great side, or it can be upgraded to a filling main with your choice of protein.
Serves66
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
1/2 cup (100g) French-style lentils
1/2 cup (100g) pearl barley
1 orange, zested, juiced
2 tbs apple cider vinegar
2 tsp Dijon mustard
2 tsp honey
1/3 cup (80ml) walnut oil or olive oil
1 bunch beetroot, trimmed, thinly sliced
1 bunch radishes, thinly sliced
120g pkt baby rocket leaves
1/2 cup (70g) hazelnuts, toasted, chopped
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the lentils in a saucepan over high heat. Cover with water. Bring to the boil. Cook for 20 mins or until tender. Refresh under cold water. Drain well.
Step 2
Meanwhile, place the barley in a separate saucepan over high heat. Cover with water and bring to the boil. Cook for 20 mins or until tender. Refresh under cold water. Drain well.
Step 3
Place orange juice, vinegar, mustard, honey and oil in a screw-top jar. Seal and shake until well combined. Season.
Step 4
Arrange the lentils, barley, beetroot, radish, rocket and hazelnut on a large serving platter. Drizzle with dressing. Sprinkle with the orange zest.
Make it a main: to turn this side into a filling meal, serve it with chargrilled beef sausages or thinly sliced roast beef.
This delicious salad is packed full of goodness. It makes a great side, or it can be upgraded to a filling main with your choice of protein.
Method
Step 1
Place the lentils in a saucepan over high heat. Cover with water. Bring to the boil. Cook for 20 mins or until tender. Refresh under cold water. Drain well.
Step 2
Meanwhile, place the barley in a separate saucepan over high heat. Cover with water and bring to the boil. Cook for 20 mins or until tender. Refresh under cold water. Drain well.
Step 3
Place orange juice, vinegar, mustard, honey and oil in a screw-top jar. Seal and shake until well combined. Season.
Step 4
Arrange the lentils, barley, beetroot, radish, rocket and hazelnut on a large serving platter. Drizzle with dressing. Sprinkle with the orange zest.
Make it a main: to turn this side into a filling meal, serve it with chargrilled beef sausages or thinly sliced roast beef.
