Harissa & Almond Pearl Barley Salad by @deliciouslyella

30 min

4 servings

🌾

200 g

Pearl barley

🍲

1

Vegetable stock cube

🍅

280 g

Cherry tomatoes

🧄

3 cloves

Garlic

🌿

25 g

Parsley

🌰

150 g

Roasted almonds

🌿

30 g

Mint leaves

🍋

2

Lemon

🌶️

15 ml

Harissa paste

🧅

6

Spring onions

🍇

15 ml

Balsamic vinegar

🫒

30 ml

Olive oil

🧂

1.5 g

Sea salt

  1. Fill
    • sea salt

    Fill the large saucepan with salted water and bring it to a boil over high heat.

  2. Add
    • pearl barley
    • vegetable stock cube

    Add the 200 g pearl barley and 1 vegetable stock cube to the boiling water.

  3. Cook
    • pearl barley

    Cook the pearl barley for 10–12 minutes until soft, stirring occasionally.

  4. Drain
    • pearl barley

    Drain the cooked pearl barley in the colander and let it cool slightly.

  5. Transfer
    • pearl barley

    Transfer the drained pearl barley to the large mixing bowl.

  6. Heat
    • olive oil

    Heat 1 tablespoon olive oil in the frying pan over medium heat.

  7. Add
    • cherry tomatoes
    • garlic
    • sea salt

    Add the 275 g halved cherry tomatoes, 3 chopped garlic cloves, and a pinch of sea salt to the warm oil.

  8. Cook
    • cherry tomatoes
    • garlic

    Cook the tomatoes for 5–10 minutes, stirring occasionally, until softened and juicy.

  9. Spoon
    • cherry tomatoes
    • garlic
    • pearl barley

    Spoon the softened tomatoes and garlic into the bowl with the pearl barley, leaving excess cooking oil behind.

  10. Add
    • parsley
    • roasted almonds
    • Spring onions

    Add the 25 g chopped parsley, chopped mint leaves, 150 g roasted almonds, and 6 sliced spring onions to the bowl.

  11. Add
    • lemons
    • harissa paste
    • balsamic vinegar

    Add the juice of 2 lemons, 1 tablespoon harissa paste, 1 tablespoon balsamic vinegar, and the remaining 1 tablespoon olive oil.

  12. Season
    • sea salt

    Season with the remaining pinch of sea salt and toss thoroughly until evenly coated.

  13. Serve

    Serve immediately, or chill the salad before serving for a cooler make-ahead lunch.

Harissa & Almond Pearl Barley Salad by @deliciouslyella

30 min

4 servings

🌾

200 g

Pearl barley

🍲

1

Vegetable stock cube

🍅

280 g

Cherry tomatoes

🧄

3 cloves

Garlic

🌿

25 g

Parsley

🌰

150 g

Roasted almonds

🌿

30 g

Mint leaves

🍋

2

Lemon

🌶️

15 ml

Harissa paste

🧅

6

Spring onions

🍇

15 ml

Balsamic vinegar

🫒

30 ml

Olive oil

🧂

1.5 g

Sea salt

Preparation Steps

  1. Step 1/13

    Fill the large saucepan with salted water and bring it to a boil over high heat.

    🧂sea salt
    🍲large saucepan
    🥄wooden spoon

  2. Step 2/13

    Add the 200 g pearl barley and 1 vegetable stock cube to the boiling water.

    🌾pearl barley
    🍲vegetable stock cube
    🍲large saucepan
    🥄wooden spoon

  3. Step 3/13

    Cook the pearl barley for 10–12 minutes until soft, stirring occasionally.

    🌾pearl barley
    🍲large saucepan
    🥄wooden spoon

  4. Step 4/13

    Drain the cooked pearl barley in the colander and let it cool slightly.

    🌾pearl barley
    🍲large saucepan
    🧺colander

  5. Step 5/13

    Transfer the drained pearl barley to the large mixing bowl.

    🌾pearl barley
    🥣large mixing bowl
    🥄wooden spoon

  6. Step 6/13

    Heat 1 tablespoon olive oil in the frying pan over medium heat.

    🫒olive oil
    🍳frying pan

  7. Step 7/13

    Add the 275 g halved cherry tomatoes, 3 chopped garlic cloves, and a pinch of sea salt to the warm oil.

    🍅cherry tomatoes
    🧄garlic
    🧂sea salt
    🍳frying pan
    🥄wooden spoon

  8. Step 8/13

    Cook the tomatoes for 5–10 minutes, stirring occasionally, until softened and juicy.

    🍅cherry tomatoes
    🧄garlic
    🍳frying pan
    🥄wooden spoon

  9. Step 9/13

    Spoon the softened tomatoes and garlic into the bowl with the pearl barley, leaving excess cooking oil behind.

    🍅cherry tomatoes
    🧄garlic
    🌾pearl barley
    🍳frying pan
    🥄slotted spoon
    🥣large mixing bowl

  10. Step 10/13

    Add the 25 g chopped parsley, chopped mint leaves, 150 g roasted almonds, and 6 sliced spring onions to the bowl.

    🌿parsley
    🌿mint leaves
    🌰roasted almonds
    🧅spring onions
    🥣large mixing bowl
    🥄wooden spoon

  11. Step 11/13

    Add the juice of 2 lemons, 1 tablespoon harissa paste, 1 tablespoon balsamic vinegar, and the remaining 1 tablespoon olive oil.

    🍋lemons
    🌶️harissa paste
    🍇balsamic vinegar
    🫒olive oil
    🥣large mixing bowl
    🍋citrus juicer
    🥄wooden spoon

  12. Step 12/13

    Season with the remaining pinch of sea salt and toss thoroughly until evenly coated.

    🧂sea salt
    🥣large mixing bowl
    🥄wooden spoon

  13. Step 13/13

    Serve immediately, or chill the salad before serving for a cooler make-ahead lunch.

    🥣large mixing bowl

Composition

Ingredients

Types

Grains, Seasonings, Vegetables, Aromatics, Herbs, Nuts, Fruit, Condiments, Oils

Ingredients

Pearl barley, Vegetable stock cube, Cherry tomatoes, Garlic, Parsley, Roasted almonds, Mint leaves, Lemon, Harissa paste, Spring onions, Balsamic vinegar, Olive oil, Sea salt

Notes

Cherry tomatoes (halved), Garlic (chopped), Parsley (chopped), Roasted almonds (roughly chopped), Mint leaves (large handful, chopped), Lemon (juiced), Spring onions (thinly sliced), Olive oil (drizzle)

Allergens

Gluten, Tree nuts, Sulfites

Dietetics

Dietary regimen

Vegetarian, Egg-free, Plant-based

Calories

485 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 54g, Fiber: 12g, Fat: 26g, Saturated fat: 2.7g, Sugars: 8g

Nutritional Information

Minerals

Iron: 3.4mg, Magnesium: 142mg, Potassium: 635mg, Calcium: 112mg, Sodium: 420mg

Vitamins

Vitamin C: 38mg, Vitamin E: 8.1mg, Vitamin K: 164mcg, Folate: 75mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

large saucepan, frying pan, large mixing bowl, colander, slotted spoon, knife, cutting board, wooden spoon, citrus juicer

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Salad, Side Dish

Occasions

Lunch, Summer, Picnic, Meal Prep, Potluck

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Mediterranean, North African

Geographic

to inform

Various

Aspect

Texture

Crunchy, Chewy, Tender, Juicy, Soft

Flavors

Spicy, Nutty, Tangy, Herbaceous, Savory, Sweet, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Stir before serving,Add extra lemon juice or olive oil if dry), freezer : 30 days (Not recommended because fresh herbs and tomatoes lose texture,Freeze only if necessary in an airtight container)