Mains, Sides, Starters, Vegetarian
Barley Salad with Pan Fried Baby Carrots
Recipe by Ania's Vibrant Kitchen
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Cooking method:
Standard
- Prep Time: 5 mins
- Total time: 38 mins
- Skill Easy
- Serves 2 people
Barley Salad with Pan Fried Baby Carrots
Try a different take on a salad using barley and carrots. Packed with flavour, it is the perfect lunchtime meal.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Sesame, Dairy
Ingredients
- 3/4 cup dried barley
- 1 1/2 cup water
- 1 tbsp olive oil
- To taste salt and pepper
For the salad
- A handful baby tomatoes
- 1/3 fresh cucumber
- A handful radish, sliced
- 1/2 cup feta cheese
- 10 baby carrots
For the carrots
- 2 tbsp olive oil
- To taste salt and pepper
- Sesame seeds
- Fresh herbs
Cooking mode
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Method
-
Step 1
To cook the barley, add all the ingredients to the Ninja Foodi Multi-Cooker cooking pot. Mix them well. Assemble the pressure cooker lid, set the temperature on high and timer for 16 minutes
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Step 2
While the barley is cooking, fry the carrots and chop the rest of the ingredients
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Step 3
When barley is cooked, carefully quick release the pressure. Once released, remove the lid and leave to cool down for couple of minutes
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Step 4
Assemble the salad. You either serve straight away or put it in a lunchbox for another day – it should keep in the fridge for up to 3 days
