Lentil & Barley Salad
Supplied by Sam (Senior Guide)
Prep Time: 5 minutes
Cook Time: 30 minutes
2 - 4 (main or side)
Keeps well in the fridge for a couple of days.
Cook. In a saucepan over high heat, bring to the boil the barley and 3 cups water and a generous pinch of salt (optional). Keep an eye on the saucepan as barley will give off a lot of foam at first and can boil over. Once it has reached a rapid boil, reduce to a simmering heat and continue to cook for a further 25 minutes. The barley is done when it has tripled in volume and is soft yet chewy. Remove from heat and set aside to cool.
Flavour. To the cooled barley add the remaining ingredients and stir well until combined.
Notes from Sam: I stole this recipe off my Auntie Jill who makes it as a Lentil and Quinoa Salad. Her version has a bunch of spring onions as well. Mix it up however you please! I will often add cucumber and or celery too.
Dried lentils and pearl barley can be purchased loose and in bulk from a bulk store or bulk section of your supermarket and you can use your own jars and bags. Check out some of the stores in the Sea to Sky, Vancouver area and more here.
Check out what foods are in season in BC when HERE.
You can also look at We Heart Local BC for updates each month as to what's in season.Another great way to ensure you're using seasonal produce is to subscribe to a CSA Box with a local farm and structure your meals around the seasonal produce you've received that week!