Substitute the barley with quinoa for a gluten-free salad, and crumble in a little feta or add cubes of pan-fried haloumi for another delicious version.
Serves: 6
INGREDIENTS
¾ cup pearl barley, well rinsed
3 corn cobs or 1½ cups frozen corn kernels, thawed
2 tablespoons olive oil
10 yellow cherry tomatoes, halved
2 spring onions, thinly sliced
Dressing
4 tablespoons olive oil
2 tablespoons lime juice
1 clove garlic, crushed
handful coriander leaves
1 teaspoon honey
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and process until smooth.
Salad: Cook the barley in plenty of boiling salted water for about 25 minutes until tender. The barley will still be a little chewy when cooked. Drain and rinse in cold water then drain well again. Place in a large bowl.
Cut the kernels off the corn cobs. Heat the oil in a sauté pan and cook the corn with a good pinch of salt until just tender and lightly golden. Add to the barley, scraping in any oil left in the pan.
Pour over the dressing and combine well. Fold through the cherry tomatoes and spring onions.
Transfer to a serving bowl and top with extra coriander if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeSweetcorn, Yellow Tomato and Pearl Barley Salad
Article by Claire Aldous
RecipeMiso and Sake Glazed Sweetcorn
Article by Claire Aldous
RecipeQuinoa, Sweet Corn and Edamame Bean Salad with Honey, Lime and Basil Dressing
Article by Claire Aldous
RecipeGreen Bean, Edamame Bean and Fennel Salad with Pink Peppercorn Dressing
Article by Claire Aldous
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!