Main Meals
Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette
![](https://taste.co.za/wp-content/themes/taste.co.za/img/restaurant-sharp.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/Chef.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/prep_time.jpeg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/cook_time.jpeg)
Wine/Spirit Pairing
Hartenberg Rhine Riesling 2015
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 2 t fresh chillies, gingers, lemongrass, sliced and diced
- ¼ cup celery, peeled and sliced
- 2 T extra virgin olive oil
- 3 T white wine vinegar
- 2 T lime juice
- 260 g pearl barley, cooked and rinsed
- 2 Israeli cucumbers, sliced
- Sea salt and freshly ground pepper, to taste
- Microherbs, to garnish
- Hass avocados, for serving
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
- Place the chillies, ginger, lemongrass, celery and olive oil in a mortar and pestle and pound into a chunky paste.
- Stir through the mirin and lime juice. Mix the dressing into the cooked barley and add the cucumbers.
- Toss through the microherbs and serve with fresh avocado halves.
Cook's note: This beautiful salad would be fantastic with grilled lamb chops, but is also superb on its own. An awesome addition to a picnic basket or a simple lunch spread, barley is inexpensive, healthy and filling, so this is the ultimate guilt-free food. Creamy Hass avocados add a bit of indulgence and fresh jalapeños smashed with ginger and mirin make it unforgettable.
Comments