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Rainbow Chard Barley Salad with Ginger Tahini Dressing [vegan] by The Flexitarian

Rainbow Chard Barley Salad with Ginger Tahini Dressing [vegan]

Published on May 5, 2016 | In | By
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Expect lots of flavours from this tasty grain salad. It is loaded with vegetables, raisins, pecan nuts and tossed in a creamy ginger and tahini dressing.

Chard is a powerhouse of nutrients such as vitamins K, A & C along with calcium, magnesium and anti oxidants.

When cooking chard, you need to cook the tender leaves and chunky stalks separately.

This salad can be made with rainbow chard or Swiss chard.

It is best eaten warm or at room temperature.

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Ingredients

  • 200g rainbow chard (or Swiss chard) [7 oz]
  • 225g mushrooms [8 oz]
  • 300g cherry tomatoes [10.5 oz]
  • 250g pearl barley [8.8 oz / US 1 1/2 cup]
  • 1 medium onion (finely chopped)
  • 3 garlic cloves (crushed)
  • 2 handfuls of raisins
  • 2 handfuls of pecan nuts
  • small bunch of coriander (or parsley)
  • olive oil
  • GINGER TAHINI DRESSING:
  • 2 Tbsp tahini paste
  • 2 Tbsp water
  • juice of 2 lemons
  • 1 garlic clove (crushed)
  • 2 Tbsp maple syrup
  • 1 Tbsp cider vinegar
  • 1 Tbsp grated ginger root
  • salt & pepper

Instructions

  1. Heat some water in a saucepan. When boiling, add pearl barley and cook as per packet instructions. Cooking time may vary. Mine cooked in 20mins. Pearl barley should be cooked but retain a bite. When done, drain well and set aside in a salad bowl.
  2. In the meantime, heat some olive oil in a frying pan. Add the chopped onion and crushed garlic. Fry until soft.
  3. Remove stalks of rainbow chard and cut into small chunks. Keep leaves aside.
  4. Add stalk to frying pan and cook for 5 minutes.
  5. Add sliced mushrooms and cook for another 5 minutes.
  6. Add roughly chopped chard leaves to the pan along with the raisins. Cook for another 5 minutes.
  7. Make dressing by mixing together tahini, water, lemon juice, crushed garlic, maple syrup, vinegar and grated ginger.
  8. When done add cooked vegetables on top of barley. Mix well.
  9. Add quartered tomatoes, dressing, chopped coriander (or parsley) and pecan nuts. Season to taste.
  10. This salad is best eaten warm or at room temperature.

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