Recipe of the week: Barley Salad

This salad is absolutely delicious and super easy to make. You can eat it just like that or you can add some proteins, for example boiled egg , left over chicken or fish are great choices.

Makes about 2-3 servings

150 g pearl barley, cooked and cooled.
3 organic carrots
1 bunch spring onions (Skip on sporting day or ok if sporting is more then 6 hr. ahead)
1 handful flat leaf parsley
Juice and zest of 1 lemon
50 ml organic cold pressed rapeseed oil/organic extra virgin olive oil.

1. Slice the spring onion.
2. Peel and grate the carrots and mix both into the barley.
3. Finely chop lemon zest, and add to the salad with juice and oil.
4. Mix well.
5. At the end add chopped parsley and give a light mix.

Enjoy !