Broad Bean, Tomato & Barley Salad [vegetarian]

Bright and colourful this Broad Bean, Tomato & Barley Salad is tossed in a zingy lemon cumin dressing. Topped with pumpkin and sunflower seeds, parsley and feta, this is a quick and easy recipe that you can serve on its own or as a side dish.

Bright and colourful this Broad Bean, Tomato & Barley Salad is tossed in a zingy lemon cumin dressing. Topped with pumpkin and sunflower seeds, parsley and feta, this is a quick and easy recipe that you can serve on its own or as a side dish.

You can use fresh or frozen podded broad beans and if you prefer a vegan option you can swap the feta for a plant-based alternative.

This hearty Broad Bean, Tomato & Barley Salad is perfect for an alfresco lunch or light dinner. I like to serve it with some fresh homemade bread such as this easy white loaf below. Baked in the oven in a round casserole (or Dutch oven), it has a nice crusty top and is really soft inside.⠀

Fancy a tuna salad without the fish? Try my vegan chickpea tuna salad. Budget-friendly and using a combination of pantry staples and fresh ingredients, this recipe is perfect for meal prep.

Broad Bean, Tomato & Barley Salad [vegetarian]

Bright and colourful this Broad Bean, Tomato & Barley Salad is tossed in a zingy lemon cumin dressing. Topped with pumpkin and sunflower seeds, parsley and feta, this is a quick and easy recipe that you can serve on its own or as a side dish.

4.67 from 3 votes

DieTARY CHOICEEgg-Free Recipes, Nut-Free Recipes, Soya-Free Recipes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Salads

Cuisine English

Servings 4 people

Calories 450 kcal

Equipment

2 saucepans

bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Watch How To Make This Recipe

Ingredients

 

MetricUS Customary

 

1x2x3x

• 125 g pearl barley
• 275 g fresh podded broad beans (or frozen)
• 125 g orange cherry tomatoes
• 125 g red baby plum tomatoes
• 100 g feta cheese
• 2 Tbsp pumpkin seeds
• 2 Tbsp sunflower seeds
• 2 Tbsp freshly chopped parsley leaves

DRESSING:

• 1 tsp Dijon mustard
• 4 Tbsp extra-virgin olive oil
• 1 Tbsp lemon juice
• 1 Tbsp red wine vinegar
• 3/4 tsp ground cumin
• 1 crushed garlic clove

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Instructions

 

• Heat some water into two saucepans. When boiling, add pearl barley to one and podded broad beans to the other. Broad beans should cook in around 3-5 mins. Pearl barley should cook in around 20-25mins. When done, drain and set aside to cool down.
• If you prefer, at this stage, you can squeeze the broad beans out of their skins.
• To make the dressing, whisk together the mustard, olive oil, lemon juice, vinegar, crushed garlic and cumin.
• On a serving dish mix together the broad beans, tomatoes cut in halves, pearl barley, pumpkin seeds, sunflower seeds, parsley and crumbled feta. Toss in dressing. Serve at room temperature.

Nutrition

Calories: 450kcalCarbohydrates: 43gProtein: 15gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 22mgSodium: 307mgPotassium: 517mgFiber: 10gSugar: 4gVitamin A: 545IUVitamin C: 13mgCalcium: 175mgIron: 3mg

Keyword barley, broad bean, tomato

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Broad Bean, Tomato & Barley Salad [vegetarian]

https://theflexitarian.co.uk/recipe-items/broad-bean-tomato-barley-salad-vegetarian/

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