Cool weather doesn’t mean salads are off the menu – we’ve bulked them up with barley for satisfying vegan side dishes that everyone can enjoy.
TEST KITCHEN NOTES
Barley is Europe’s oldest cultivated grain and was once scorned as being food fit only for the poor or as animal feed. It has long been a staple in old favourites such as Irish stew and Scotch broth. The barley most often used in cooking is pearl barley, which is made by rusking, steaming and polishing the grains, which drastically reduces cooking time. Barley is rich in fibre, protein, vitamin B, minerals and amino acids. It has been found to be beneficial to the nervous system and in the treatment of stomach upsets, colds and flus, high blood pressure and Type 2 diabetes. Like all grains, it should be kept in an airtight container in a cool, dark place for up to one year.
VEGAN HALOUMI & KALE PESTO SALAD
PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 4
This story is from the Issue 49 2019 edition of The Australian Women's Weekly Food.
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This story is from the Issue 49 2019 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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