Serves 6
We were all delighted with this healthy, hearty salad. Make it part of your summer braai menu’s. The Honey Mustard Dressing is an absolute must!
Recipe Category
Occasion

You will need

½ cup (125 ml) pearl barley
2 ½ cups (750 ml) water
2 t (10 ml) Ina Paarman’s Green Onion Seasoning
½ cup (125 ml) Ina Paarman’s Honey Mustard Dressing
1 large mango, cut into strips or 100 g dried mango strips
80 – 100 g sugar snap peas, sliced in half lengthways and lightly steamed, reserve a few whole ones for garnish
2 spring onions, finely sliced
2 T (30 ml) mint, finely chopped
¼ cup (60 ml) fresh parsley, finely chopped
Ina Paarman’s Green Onion Seasoning or Vegetable Spice

Method

Put the pearl barley in a saucepan and add water and Green Onion Seasoning.

Bring to the boil, simmer with the lid on, over a medium-low heat for about 30 – 40 minutes until tender. Drain.

Toss with Dressing while still warm and leave to cool.

If using dried mango strips, hydrate in cold water for 5 minutes.

Prepare the rest of the ingredients and refrigerate separately.

Just before serving, loosen the barley with a fork, lightly toss everything together and season with Green Onion Seasoning or Vegetable Spice to taste.

Garnish with reserved sugar snap peas.