Spicy Mango and Pearl Barley Salad
https://foodloversmarket.co.za/recipes/spicy-mango-barley-salad/
In need of a fresh green salad that is also hearty?! @SAmangoes challenges us to include mango in any meal, and mangoes in this barley salad is a hit! This recipe is just what you’re looking for, a bright, colouful, and fulfilling salad that is also budget-friendly and ready in less than an hour. This spicy mango and barley salad is a great midweek dinner or weekend side dish.
Serves
4Prep Time
25 minutesCooking Time
5 minutesIngredients
For the Salad:
- 1 Tommy Atkins Mango
- 2 baby fennel, sliced
- 2 spring onions, sliced
- ½ baby red cabbage, chopped
- 500 ml (2 cups) baby spinach
- 750 ml (3 cups) pearl barley, cooked according to package instructions (*or other grain of choice)
- Salt and black pepper, to taste
For the Dressing:
- 80 ml (1/3 cup) Blended Seed and Extra Virgin Olive Oil
- 30 ml (2 Tbsp) You First Orange Blossom Honey
- 15 ml (1 Tbsp) dried chilli flakes
- 5 ml (1 tsp) smoked paprika
- Zest of 1 lemon and juice of ½ lemon
- Salt and black pepper, to taste
Directions
For the Salad:
- Cook the barley according to package instructions and allow to cool. Combine all the ingredients on a serving platter or in a salad bowl. Season to taste.
- Heat the olive oil in a saucepan over a low heat. Once warmed, add all the other ingredients except the lemon zest and juice. Turn the heat off and allow to infuse for another 2-3 minutes in the pan. Transfer the flavoured oil to a bowl. Add the lemon zest and juice, season and serve with the salad.
For the Dressing:
Notes
Substitute the pearl barley for another grain:
- Bulgar Wheat
- Quinoa
- Couscous
