Barley Salad with Raisins and Pine nuts

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Makes 6 servings


1 cup of pearl barley seeds
1 Tbsp olive oil
1 zucchini – grated
1  carrot – grated
1/4 cup of pine nuts – lightly roasted
1/4 cup of raisins
1 Pack of green leafy veggies such as rocket, spinach, or arugula
1/2 tsp Salt. Pepper to taste
4 Tbsp Olive oil
2 Tbsp balsamic vinegar


1. In a medium size pot, combine 2 cup of water, 1 cup of barley, olive oil and salt, and bring to a boil.  Reduce heat to medium and simmer until barely is cooked and tender

2.  Stir in the grated zucchini and carrot as soon as barley is ready and cover the pot. Let it cool for 15 – 20 minutes

3.  Transfer the barley to a bowl and mix in raisins and pine nuts. Top with the leafy greens and add pepper to taste

4. Whisk the olive oil with balsamic vinegar in a separate bowl and serve it along side the dish to sprinkle on individual servings


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