Skip to main content Search
Barley and Tomato Salad

Barley and Tomato Salad
4.3 7 ratings
Prep. 15 min
Total 45 min
4 portions
Sign up for free

Ingredients

  • prosciutto
    3 ½ oz
  • Parmesan cheese in pieces
    3 ½ oz
  • fresh parsley leaves only
    3 sprigs
  • fresh mint (optional) leaves only
    3 sprigs
  • shallots in pieces
    2 ½ oz
  • extra virgin olive oil
    1 oz
  • pearl barley washed and drained
    4 ½ oz
  • water
    17 ½ oz
  • vegetable stock paste
    1 heaping tsp
    1 vegetable stock cube
  • fresh ground pepper plus extra to season, to taste
    ½ tsp
  • curry powder
    ½ tsp
  • cherry tomatoes (red, yellow and orange), halved
    10 ½ oz
  • celery sliced (¼ in.)
    3 ½ oz
  • arugula leaves
    1 ½ oz
  • salt to season, to taste

Difficulty

medium

Nutrition per 1 portion

Sodium 568 mg
Protein 17 g
Calories 1540 kJ / 368 kcal
Fat 18 g
Fibre 7 g
Saturated Fat 6 g
Carbohydrates 36 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Sensational Side Dishes 10 Recipes
United States

You might also like...

Chickpea Patties with Lemon Kale Salad

4.2(29)

55 min

Farro Salad with Cucumber Yogurt Dressing

4.2(11)

1 h 20 min

Southwest Quinoa

4.7(289)

40 min

Broccoli Red Lentil Soup

2.9(123)

30 min

Lentil Mushroom Stroganoff

3.9(125)

55 min

Eggplant and Almond Dip

4.7(17)

20 min

Split Pea Soup

4.5(104)

1 h 25 min

Baked Beet Falafel Buddha Bowls

4.0(2)

1 h 5 min

Eggplant, Spinach & Lentil Curry

4.1(111)

25 min

Garbanzo Bean Soup with Spinach

4.0(57)

40 min

Stuffed Peppers with Herbed Quinoa

4.1(29)

50 min

Roasted Cauliflower and Kale Soup

4.5(35)

1 h 5 min