Rocket Barley Walnut Salad


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

The wonderful peppery-ness of rocket and toasted nuts make a fantastic dressing for this barley salad – one of our most popular at The Kitchen. For entertaining, it’s a goodie: it covers the green, pulse/carb, fresh tomato crunch requirements of a lunch on the deck.


  • 2 cups pearl barley
  • 20 stuffed olives
  • 5 tbsp chopped Italian parsley
  • 200 g cherry tomatoes, halved
  • ½ cucumber, halved lengthways, seeded and chopped
  • 5 spring onions, finely sliced
  • 3 sticks celery, thinly sliced
  • 50 g rocket


    Boil the barley for 45 minutes until tender, and drain well.

    Put all the dressing ingredients, bar the olive oil, into a food processor and blend until smooth. With the motor running, slowly drizzle in the olive oil. Stir the dressing through the barley and mix well.

    Pile the barley on a salad platter and garnish generously with olives, parsley, cherry tomatoes, cucumber, spring onions and celery. Top with more rocket leaves.