Pearl Barley Salad with Grapes and Pistachio Nuts

Name: Pearl Barley Salad with Grapes and Pistachio Nuts (Szolos-pisztáciás árpagyöngy saláta)
Cuisine: Hungarian
Ingredients: 250 g/9 oz/1¼ cups pearl barley; 2 large ripe tomatoes, finely diced; ½ green (bell) pepper, seeded and chopped; ½ cucumber, peeled and finely sliced; 75 g/3 oz/¾ cup white seedless grapes, halved; 1 small garlic clove, crushed; juice of 1½ lemons, plus 45 ml/3 tbsp; 75 ml/5 tbsp chopped fresh parsley; 45 ml/3 tbsp chopped fresh mint; 45 ml/3 tbsp shelled pistachio nuts, lightly toasted; 30 ml/2 tbsp olive oil; salt and ground black pepper; salt and ground black pepper

Szolos-pisztáciás árpagyöngy saláta

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Hungarians love grains, and this salad is a modern version of a quick city lunch. For a more substantial meal, it can be topped with cheese or grilled sausage.

Ingredients

250 g/9 oz/1¼ cups pearl barley
2 large

Europe
Hungary
Lunch
Starter
Vegan
Low sugar
Very low sodium
Low sodium

Method

Cook the barley in plenty of boiling water for 15-20 minutes, or until soft. Drain well and keep to one side.
In a large bowl mix together the tomatoes, green pepper, cucumber, grapes and garlic. Add the barley and mix well. Season with salt and pepper, then add 40ml/2½ tbsp olive oil and the juice of 1½ lemons, and mix in the parsley and mint.

PER SERVING: Energy 334kcal/1401kJ; Protein 5g; Carbohydrate 39g, of which sugars 4g; Fat 19g, of which saturates 3g; Cholesterol 0mg; Calcium 29mg; Fibre 3.5g; Sodium 98mg