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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]

Expect lots of flavours from this tasty Rainbow Chard Barley Salad with Ginger Tahini Dressing.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salads
Cuisine English
Servings 6 people
Calories 261 kcal

Equipment

saucepan
frying pan
mixing bowl

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

Ingredients
 
 

  • 200 g rainbow chard or Swiss chard
  • 225 g mushrooms
  • 300 g cherry tomatoes
  • 250 g pearl barley
  • 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
 

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

Nutrition

Serving: 250gCalories: 261kcalCarbohydrates: 53gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 89mgPotassium: 630mgFiber: 9gSugar: 8gVitamin A: 2296IUVitamin C: 25mgCalcium: 59mgIron: 3mg

Find this recipe online:

Rainbow Chard Barley Salad with Ginger Tahini Dressing [vegan]

https://theflexitarian.co.uk/recipe-items/rainbow-chard-barley-salad-ginger-tahini-dressing-vegan/