Pearl Barley Salad

Pearl Barley Salad Recipe by Annabel Karmel

Pearl Barley Salad

The crispy cauliflower and zingy but sweet Dijon mustard & honey dressing make this Pearl Barley Salad an absolutely winning combination.

Need some more super salad inspiration? Try this Vietnamese Chicken Noodle Salad or this Quinoa & Edamame Salad with Honey & Ginger Dressing

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200g pearl barley
1 cauliflower cut into florets
2 tbsp olive oil
1 red onion, sliced
Bunch of mint, chopped
250g cherry tomatoes , quartered
100g rocket
100g pomegranate
1 tsp Dijon mustard
2 tbsp rice wine vinegar
6 tbsp olive oil
1 tsp honey


  1. Preheat the oven to 200C Fan. Put the cauliflower, red onion and olive oil onto a baking sheet. Roast for 15 minutes until tinged brown.
  2. Cook the pearl barley in boiling water for 30 to 40 minutes until cooked, Drain and refresh under cold water.
  3. Mix the roasted vegetables, pearl barley, mint, cherry tomatoes, rocket and pomegranate together and season.
  4. Mix all of the dressing ingredients together. Pour over the salad.

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