Black Barley, Feta and Cucumber Salad

Gilbert’s Fresh Hilton has sourced Black Barley grown by farmer Roger Duggan in New Norcia Western Australia. This delicious ancient grain is low GI, contains high amounts of protein, fibre, vitamin B6 and phosphorus. It offers a nutty taste and unique texture.  Black Barley has no husk and does not require further post-harvest processing it is a true paddock to plate product, offering wholegrain health, coupled with the environmental benefit of less energy being required for growing and processing the final product. Try it in soups, salads, slow cooked meals and a range of other nutritious meals. Enjoy this simple salad which showcases the flavour and texture perfectly.

1 cup Black Barley, cooked as per packet instructions (allow 40 minutes plus cooling time)
2 Lebanese cucumber, each sliced into 8 pieces
1 baby cos lettuce, sliced in half and core removed
6 radishes, sliced thinly into rounds
150g Traditional Greek feta crumbled
100ml olive oil
1 garlic clove
½ lemon juice
2 tbsp white wine vinegar
½ punnet dill, roughly chopped
½ tsp salt

Place all ingredients in a jar and shake to combine.  Set aside.
Scatter salad ingredients evenly over a large platter and dress generously. Serve aside grilled meat, fish or on its own.

Cooking Tips: Black Barley does require a long cook (approximately 40 mins). Get organised and precook a few cups to keep in the fridge and add to salads or your favourite dishes.

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