Barley salad with parsley and walnuts
Delight your taste buds with a refreshing barley salad featuring the vibrant flavors of parsley and the crunch of toasted walnuts. Perfect for a light and flavorful meal.
Ingredients:
- 1 1/4 cups pearled barley (260g)
- 1 cup walnut halves (110g)
- 3 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon finely grated lemon zest
- Salt and freshly ground pepper
- 1 cup packed flat-leaf parsley leaves
- 110g ricotta salata, crumbled (about 1 cup)
Instructions:
- Preheat the oven to 350°. Cook the barley in a large saucepan of boiling salted water over high heat until it is tender, which should take about 25 minutes. Once done, drain the barley and rinse it under cold water until it is completely cooled. Drain the barley once again, making sure to shake off any excess water.
- While the barley is cooking, place the walnuts in a pie plate and toast them in the oven for 10 to 12 minutes, or until they are a golden color and emit a fragrant smell. Once toasted, transfer the walnuts to a cutting board to cool down before coarsely chopping them.
- In a large bowl, combine the lemon juice, olive oil, garlic, and lemon zest, then season the mixture with salt and pepper. Add the cooked barley, parsley, and ricotta salata to the bowl and gently toss everything together. Finally, mix in the toasted walnuts, toss the salad once more, and it is ready to be served.
Summary:
- Calories: 2690 kcal
- Fat: 175 g
- Protein: 64 g
- Carbs: 241 g
- Potassium: 2184 mg
- Magnesium: 468 mg