Barley Salad

This wholesome Barley Salad is a vibrant, textured dish that balances earthy grains with the sweetness of roasted root vegetables. Nutty barley provides a satisfying base for caramelised sweet potato, while steamed broccoli and sharp capers add a fresh, savoury lift.

Perfect for a nutritious lunch or a standout side dish, it’s finished with a zesty wholegrain mustard dressing and a generous scattering of toasted seeds for that essential crunch. It’s a colourful, fibre-packed bowl that tastes even better the next day once the flavours have had time to properly mingle.

Organic Pearl Barley 1kg (Sussex Wholefoods)

150g Barley

Organic Pumpkin Seeds 1kg (Sussex Wholefoods)

3 tbsp Pumpkin Seeds

Organic Sunflower Seeds 1kg (Sussex Wholefoods)

3 tbsp Sunflower Seeds

Organic Sultanas 1kg (Sussex Wholefoods)

3 tbsp Sultanas

Organic Thyme Leaves 50g (Sussex Wholefoods)

0.5 tsp Thyme

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

1 tsp Salt

Organic Black Pepper Powder 100g (Sussex Wholefoods)

0.5 tsp Black Pepper

Organic Italian Extra Virgin Olive Oil 1L (Biona)

3 tbsp Olive Oil

Organic Traditional French Wholegrain Mustard 200g (Biona)

1 tbsp Wholegrain Mustard

Apple Cider Vinegar, Organic, with the mother 500ml (Raw Health)

1 tbsp Vinegar

Kalamata Olives 400g (Attis)

Black Olives 100g

Organic Capers 250g (Organico)

2 tbsp Capers

Organic Cow & Sheep's Milk Halloumi 150g (High Weald Dairy)

150g halloumi

Other Ingredients

1 big sweet potato
2 garlic cloves
water
broccoli 250g
1 medium red onion
fresh parsley

Method

Cook the Barley: Rinse the barley under cold water. Place it in a pot with plenty of water (or broth for extra flavour) and bring to a boil. Reduce heat and simmer until tender but still chewy. Drain any excess water and set aside to cool.
Prep and Roast the Sweet Potato and Halloumi: Preheat your oven to 200°C. Peel and cube the sweet potato into bite-sized pieces. Toss them on a baking tray with olive oil, thyme, and salt. Roast for 20–25 minutes until tender and slightly caramelised. Slice your halloumi into 2cm cubes and add them to the tray with the potatoes. Pro Tip: Halloumi browns much faster than potatoes! Keep a close eye on the oven; once the cheese is golden and crispy on the edges, remove those pieces from the tray and set aside while the potatoes finish roasting (total time 25–40 minutes).
Prepare the Broccoli: While the potato roasts, cut the broccoli into small florets. Steam them for 3–5 minutes or blanch them in boiling water quickly until they are bright green and “tender-crisp.” Drain and rinse with cold water to stop the cooking.
Toast the Seeds: In a dry pan over medium heat, lightly toast the pumpkin seeds and sunflower seeds until they start to pop or turn golden.
Make the Dressing: In a small jar or bowl, whisk together the olive oil, minced garlic, wholegrain mustard, vinegar, salt and black pepper until well emulsified.
Assemble the Salad: In a large mixing bowl, combine the cooked barley, roasted sweet potatoes, and cooked broccoli. Stir in the sliced red onion, black olives, capers, sultanas and freshly chopped parsley.
Final Touch: Pour the dressing over the salad and toss well to coat. Just before serving, sprinkle the toasted seeds over the top to maintain their crunch.