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Prawn and barley salad

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Made with seasoned prawns and barely, this seafood salad makes for a fresh but filling side or light meal.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes


  • 1½ cups barley, rinsed
  • ¼ cup (60ml) lemon juice
  • 1 small garlic clove, crushed
  • ¼ cup (60ml) extra virgin olive oil
  • 600g cooked tiger prawns, peeled, tails intact
  • 120g pkt baby spinach
  • 200g punnet Perino tomatoes, halved
  • 2 tsp grated lemon zest
  • ¼ cup parsley leaves
  • Lemon wedges, to serve

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.


  1. Step 1

    Cook the barley following packet directions. Drain and rinse under cold running water.
  2. Step 2

    Meanwhile, whisk lemon juice, garlic and oil in a small bowl.
  3. Step 3

    Place barley, prawns, spinach, tomato and dressing in a large serving bowl and toss to combine. Top with lemon zest and parsley and serve with lemon wedges.