Barley salad with asparagus and strawberries

main dish salad Spring
Total: 40 min. | Active: 40 min.
vegan, lactose-free, healthy and balanced

Spring on a plate. A light and aromatically diverse barley salad with white and green asparagus. It comes with fresh peas and sun-ripened strawberries, and is rounded out by a refreshing mint dressing. Best enjoyed on the terrace at sunset. And in wonderful company.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Pearl barley
100 g hulled pearl barley
  salted water, boiling
150 g frozen peas, slightly defrosted
Asparagus
1 tbsp olive oil
250 g green asparagus, lower third peeled, cut diagonally into slices approx. 1 cm thick
250 g white asparagus, peeled, cut diagonally into slices approx. 1 cm thick
½ tsp salt
a little  pepper
Dressing
1 tsp mustard
1 tbsp balsamic vinegar
1 tbsp lemon juice
4 tbsp olive oil
1 tsp maple syrup
  salt and pepper to taste
1  onion, finely chopped
1 tbsp peppermint, finely chopped
Salad
6  strawberries, sliced
2 sprig peppermint, torn into pieces

How it's done

Pearl barley

Add the barley to the boiling salted water, reduce the heat, simmer for approx. 25 mins until just soft. Add the peas and simmer briefly. Drain the barley and peas, transfer to a bowl, allow to cool slightly.

Asparagus

Heat the oil in a non-stick frying pan. Add the asparagus, season and fry for approx. 5 mins., stirring occasionally.

Dressing

Whisk the mustard, balsamic, lemon juice, oil and maple syrup in a bowl, season. Mix in the onion and mint.

Salad

Add the pearl barley and asparagus to the dressing, mix. Garnish the salad with strawberries and mint.

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